wssmsb. 



Copv 



%\ivn fbtltti 
Jlffrrnoon €ms 



$m 




GHHHS 



mlh Famous <6hrf& 



ULTRA SELECT DISHES 



For 



Afternoon Teas 



By the 

WORLD FAMOUS CHEFS 

United States 
Canada 
Europe 



The Afternoon Tea Book 

From the 

INTERNATIONAL COOKING LIBRARY 



Compiled and Edited by 
A. C. HOFF 



Los Angeles, Cal. 

International Publishing Co. 

1913 



COMPILED, EDITED AND COPYRIGHTED 

BY 

A. C. HOFF 

ALL RIGHTS RESERVED 

1913 



CI.A356418 



CONTRIBUTORS 



Emile Bailly. Chef Hotel St. Regis New York City 

Jean S. Berdou, Chef Hotel Astor New York City 

Jean Millon. Chef Ritz-Carlton New York City 

Henry Berger. Chef Frankfurter-Hof Frankfurt. Germany 

Jules Kohler, Chef Hotel Adlon Berlin. Germany 

G. Milhau, Chef Tait-Zinkand Cafe San Francisco 

Adrian Delvaux, Chef Hotel Baltimore Kansas City 

Otto Geutsch. Chef Hotel Windsor Montreal 

Joseph D. Campazzi, Chef — Royal Poinciana Palm Beach 

E. C. Perault. Chef Planters Hotel St. Louis 

John Chiappano. Chef Auditorium Hotel Chicago 

Geo. R. Meyer. Chef Rector's Cafe Chicago 

Gerard Embregts. Chef Chateau Frontenac Quebec 

Louis Pf aff . Chef New Willard Hotel Washington 

Henry Johannsen. Chef Hotel Royal Palm Miami 

Victor Hirtzler. Chef Hotel St. Francis San Francisco 

Emile Burgermeister. Chef. . .Hotel Fairmont San Francisco 

Martin Ginder, Chef Hotel Green Pasadena 

Joseph Stoltz, Chef Hotel Ponce de Leon St. Augustine 

Henri Boutroue. Chef Hotel Shelbourne Dublin. Ireland 

Thos. Cooney. Chef Van Nuys Hotel Los Angeles 

Jules Dauviller. Chef Palace Hotel San Francisco 

Arthur Taylor. Chef Hotel Raymond Pasadena 

Ernest Otzenberger, Chef Hotel Dennis Atlantic City 

Cesar Obrecht. Chef Grand Hotel de L'Europe Lucerne. Switzerland 

Jules Boucher, Chef Arlington Hotel Hot Springs 

Chas. Grolimund. Chef Washington Hotel Seattle 

Jean Juillard. Chef Hotel Adolphus Dallas 

Chas. Pier Giorgi. Chef Hotel Alcazar St. Augustine 

Peter Bona. Chef Hotel Chamberlain Fortress Monroe 

Louis Lescarboura. Chef Ft. Pitt Hotel Pittsburgh 

John Pfaff. Chef Hotel Cape May Cape May 

Walter Jurenz, Chef Hotel Galvez Galveston 

S. B. Pettengill, Chef Hotel Ormond Ormond Beach 

Geo. E. Schaff, Chef Hotel Albany Denver 

Ben E. Dupaauier. Chef Hotel Arlington Santa Barbara 

William Leon Benzeni. Chef . Hotel Virginia Long Beach 

Chas. A. Frey. Chef Hotel Alexandria Los Angeles 

Lucien Fusier. Chef Grand Hotel Metropole. . .Interlaken, Switzer- 
land 

G. Cloux. Chef U. S. Grant Hotel San Diego 

A. Schloettke. Chef Westminster Hotel Dresden, Germany 

Lucien Raymond. Chef Hotel Congress & Annex. . Chicago 

Louis Them, Chef Hotel Utah Salt Lake City 

Jules Edward Bole, Chef Hotel Jefferson St. Louis 

John Bicochi, Chef Hotel Piedmont Atlanta 

Edw. R. J. Fischel, Steward . .Hotel Piedmont Atlanta, 

Leopold Saux, Steward Hotel Grunewald New Orleans 

Henri D. Fouilloux. Steward. . St. Charles Hotel New Orleans 




World Renowned Hotel/ 






Their Ch er/Our Contri butorj 






World Renowned Hotel/ 






TheirCheiv-OurContributor/I 





World Renowned Hotel/ 




preface 

In presenting to the public this book on ULTRA SELECT 
DISHES FOR AFTERNOON TEAS, we feel that we are presenting 
the most complete authoritative and up-to-date book ever prepared 
on the subject. The contributors being the finest chefs in the United 
States, Canada and Europe insure every recipe shown as right. 
These world famous chefs have given us their special recipes and 
they have made the explanations so plain and so complete that any 
one can readily understand them. 

The great chefs who have prepared these recipes for us have 
all made cooking their life work and have been apprenticed under the 
finest and most practical teachers in the culinary lines in this country 
and abroad. 

A large portion of the copy has been translated from the French. 
The finest chefs are generally the French or Swiss. They are not 
literary men; their language is not flowery, but we know that even with 
the difficulty that exists in expressing in English many of the French 
terms that the work as a whole will be easily understood and greatly 
appreciated. 

This is the first time in history that such a wonderful collection 
of recipes have been made obtainable for general use. These men 
are giving, in these recipes, their "professional secrets." The calibre 
of the men who have prepared these recipes is great and represents as 
much as the great masters in other lines of the world's work. Napoleon 
Bonaparte was a great general; Shakespeare, a great author; George 
Washington, a wonderful statesman; and Thomas Edison, a masterful 
inventor: — but we feel that the master chefs represented here are to be 
considered just as great and doing just as much of the world's work as 
any of the famous men we have all been taught to revere and respect. 

The International Cooking Library, covering in ten volumes, every 
conceivable part, section or angle of the cooking question makes it 
possible for any one who will follow these recipes to be an expert cook. 
The great masters who have prepared these recipes have spent their 

8 




TheirChefj-OurContributorjI 



lives studying and experimenting and are giving in these recipes their 
best ideas and suggestions. These are dishes of the millionaires and 
the most particular epicureans. 

We feel that this set of books is presented to the public at just 
the opportune time. All people are beginning to realize that there is 
really no more important art than cooking and this should be so; for 
what should be considered more important than what we eat? The 
best health insurance is having the right kind of foods, properly 
prepared. A man is at his best only when he is in robust health and 
nothing will undermine a person's constitution so quickly as poor 
food. The best dishes and the sure and absolute recipes for making 
them, are contained in this wonderful set of books. All the copy 
is from authorities just as positive and just as sure in this 
line as the noted Blackstone was on legal lines. We picked the best 
chefs in the world; we would accept copy from no others. 

A careful study of the recipes and careful application of the 
directions for same is all that is necessary to produce the results 
that have made these men famous. 

In the presentation of this book, we wish only that space would 
allow us to mention and pay courtesy to the many men who have assisted 
us in the various departments, copy preparation, translation, and 
editing, also the courtesies rendered by the managers of the world 
renowned hotels whose chefs have been our contributors. 

INTERNATIONAL PUBLISHING COMPANY 




INDEX 



RELISHES AND APPETIZERS 

PAGE 

GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 14 



VIRGINIA FRUIT APPETIZER 
OLD MAID'S RELISH 
CHERRIES LUBETH 
BACHELOR'S DREAM 
PLUMS BENAL 
ARTICHOKES ALTEREGO 
MARINATED CAULIFLOWER 
PICKLED CANTALOUPE 



MAIDENS' BLUSH APPETIZER 
OSIRIS TOMATO APPETIZER 
MODJESKA APPETIZER 
MONTPELLIER BUTTER 
MAYONNAISE 
JORI CAUSA APPETIZER 
FISHERMAN'S RELISH 
PICKLED WALNUTS 
THE EVELYN APPETIZER 
BEN E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal. 20 

ANCHOVIES ON TOAST 
JOHN CHIAPPANO, Chef de Cuisine, AUDITORIUM HOTEL, Chicago, 111.. ..19 

CANAPE REGINA 
GERARD EMBREGTS, Chef de Cuisine, CHATEAU FRONTENAC, Quebec 21 
FONDU AU PARMESAN 

EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York 20 

HORS D'OEUVRES A LA RUSSE 
HENRY BERGER, Chef de Cuisine, FRANKFURTER-HOF, Frankfurt, Germany 21 

CAVIAR— BLINIS 
ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J. 22 

CAVIAR ROMANOFF 
ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City, Mo. 22 
ASSORTED HORS D'OEUVRE BALTIMORE 



FANCY SANDWICHES FOR AFTERNOON TEAS 

FRANK BOCK, Pastry Chef, PALACE HOTEL, San Francisco, Cal. . . . 



BARLOW SANDWICHES 

SLICED CHICKEN AND LETTUCE 

SCRAPED CHICKEN SANDWICH 

SHREDDED CHICKEN 

CHICKEN SALAD, PALACE 

TURKEY AND TONGUE 

TURKEY 

TURKEY, HAM AND TONGUE 

SALAMI 

PRESSED BEEF 

TOMATO 



GAME SANDWICHES 



SWISS CHEESE 

WATERCRESS 

NEUFCHATEL CHEESE 

LETTUCE 

EGG 

PIMENTOES 

ANCHOVIES 

ANCHOVY PASTE 

PATE DE-FOIE-GRAS 

NUTS AND OLIVES 

CAVIAR 



SALADS AND SALAD DRESSINGS 

M A UT1N GINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal 

APPLE, GRAPEFRUIT AND ORANGE SALAD 
ROQUEFORT DRESSING 
FRENCH DRESSING 
MAYONNAISE DRESSING 
CHARLES A. FREY, Chef de Cuisine, HOTEL ALEXANDRIA, Los Angeles, 
TOMATO SICILIENNE FRUIT SALAD RIVERSIDE 

ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City 

ENDIVE SALAD 
JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal 
CALIFORNIA SALAD SALAD ORIENTAL 

PALACE GRILL SALAD SALAD NINON 

SALADE ECOSSAISE (Scotch Salad) 

10 



28 



Ca 




!".» 


r , N. 


J. 


33 

80 





TheirChefj'-OurContributor/ 



BEN. E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal. 31 

STUFFED TOMATOES STUFFING FOR TOMATOES 

CHARLES PIER GEORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, Fla. 32 
SALAD FAVORITE 

G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 32 

CELERY PARISIENNE 

JOSEPH STOLTZ, Chef de Cuisine, PONCE DE LEON HOTEL, St. Augustine, Fla. 33 

SALAD ST. AUGUSTINE 

JOHN BICOCHI, Chef de Cuisine, HOTEL PIEDMONT, Atlanta, Ga 34 

THE PIEDMONT'S TANGO SALAD 

OTTO GEUTSCH, Chef de Cuisine, WINDSOR HOTEL, Montreal, Canada 34 

SALAD MIGNONNE SALAD KUROKI 

LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C. . . . 36 

ALBERTA SALAD SALAD A LA WILSON 

VICTOR HIRTZLER, Chef de Cuisine, ST. FRANCIS HOTEL, San Francisco, Cal. 35 

SALAD CUPID D'AZURE CELERY VICTOR 

HENRI D. FOUILLOUX, Steward, ST. CHARLES HOTEL, New Orleans, La... 3G 

SALAD BALCANIQUE 
JULES BOUCHER, Chef de Cuisine, ARLINGTON HOTEL, Hot Springs, Ark. ... 37 
TOMATO FARCIE, CAFE MARTIN 

E. C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo 37 

PLANTERS FRUIT SALAD 

DIFFERENT TOASTS GARNISHED 

TOASTS, GARNISHED WITH CHICKEN 
TOASTS WITH OLIVE OIL AND CHEESE 
SARDINE TOAST WITH OLIVE OIL 
SMALL CAKES FOR COFFEE OR TEA PARTIES 

ICES, CREAMS, PUNCHES AND SHERBETS 

CHAS. A. FREY, Chef de Cuisine, HOTEL ALEXANDRIA, Los Angeles, Cal 38 

CAFE PARFAIT ALEXANDRIA ICE CREAM YOKOHOMA 

ICE CREAM A LTMPERATRICE STRAWBERRY MOUSSE 

JEAN JU1LLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Texas 30 

CHOCOLAT CHANTILLY 
VICTOR HIRTZLER, Chef de Cuisine, HOTEL ST. FRANCIS, San Francisco, Cal. 40 
MACEDOINE WATER ICE NORMANDY WATER ICE 

CARAMEL ICE CREAM 
JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal... 43 
PUNCH GRANITE A L' ANANAS 

LEOPOLD SAUX, Steward, HOTEL GRUNEWALD, New Orleans, La 41 

ORANGE PUNCH 
ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J. 41 
VIRGIN STRAWBERRY CREAM 

G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 30 

CHAMPAGNE SHERBET 

E. C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo 12 

PUNCH MOS COWITE 

JOHN BICOCHI, Chef de Cuisine, HOTEL PIEDMONT, Atlanta, Ga 43 

SHERBET PARFAIT D'AMOUR 
EMILE BURGERMEISTER, Chef de Cuisine, HOTEL FAIRMONT, San Francisco, 

Cal 44 

PINEAPPLE COUPE AU HIRSH MARQUISE CALIFORNIA 

BEN E. DUPAQUIER, Chef de Cuisine, ARLINGTON HOTEL, Santa Barbara, 

Cal 45 

MARRON ICE CREAM VANILLA ICE CREAxM 

GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 46 

FRENCH VANILLA ICE CREAM ALPS GLORY 

PUNCH AU PARFAIT AMOUR 

11 



si 




World Renowned Hotel/ 



TT"^% 



LOUIS THEIN, Former Chef, HOTEL UTAH, Salt Lake City 44 

TUTTI FRUITTI ICE CREAM 

ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City, Mo. . 47 

ICE CREAM A LA BALTIMORE PUNCH VICTORIA 

PUNCH A LTMPERIALE 

CHARLES PIER GEORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, 

Fla 4S 

SHERBET A' LA'DUSE 

MARTIN GINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal 48 

PISTACHIO ICE CREAM 

CHAFING DISH SPECIALTIES 

JOSEPH STOLTZ, Chef de Cuisine, HOTEL PONCE DE LEON, St. Augustine, 50 

Fla 

SWEETBREADS 

MARTIN GINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal 52 

WELSH RAREBIT GOURMENT 
OYSTERS CREAM SAUCE 
EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York City, N. Y.. . 49 
CRAB MEAT AND OYSTERS A LA A. C. HOFF 
CHICKEN A LA KING 

GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 51 

CHICKEN LYDIA LOBSTER NEWBERG 

E. C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo 52 

SEA FOODS— CHAFING DISH 
LOUIS LESCARBOURA, Chef de Cuisine, FORT PITT HOTEL, Pittsburg, Pa.. 53 
CHAFING DISH KNICKERBOCKER 
CRAB FLAKES SUBLIME 
JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal. . . . 54 
SCRAMBLED EGGS MAJOR RATHBONE 
CRAB FLAKES A LA KING 
WILLIAM LEON BENZENI, Chef de Cuisine, HOTEL VIRGINIA, Long Beach, 

Cal 55 

SPAGHETTI FOR LUNCHEON 
LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C. .. 56 
LOBSTER, MEXICAINE CRAB FLAKES A LA DEWEY 

DESSERTS 

LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C. . . 59 

PARFAIT NAPOLEON 
CHAS. A. FREY, Chef de Cuisine, ALEXANDRIA HOTEL, Los Angeles, Cal... 58 

STRAWBERRY MOUSSE 
ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City, Mo. . 58 

PUDDING A LA CASTANER 
ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, 

N. J 59 

PUDDING A LA ROMANOFF 
HENRY BERGER, Chef de Cuisine, FRANKFURTER-HOF, Frankfurt, Ger. . 60 

PECHES CARUSO 
HENRI BOUTROUE, Chef de Cuisine, HOTEL SHELBOURNE, Dublin, Ire.. 60 

BOMBE TOGO 
CHARLES PIER GIORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, 

Fla 61 

BOMBE TRIUNQUIR 
LOUIS LESCARBOURA, Chef de Cuisine, FORT PITT HOTEL, Pittsburgh, Pa . . 61 
COUPE FAVORITE 

WALTER JURENZ, Chef de Cuisine, HOTEL GALVEZ, Galveston, Tex 62 

OLD FASHIONED COFFEE PARFAIT 

G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 62 

BOMBE NELUSKO 

12 




Their Ch efj'-Our Contri butow 




GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 63 

SURPRISE PYRAMID— NAPOLITAINE 
JEAN JUILLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Tex . . 63 

COUPE CIGARETIERRE 
GERARD EMRREGTS, Chef de Cuisine, CHATEAU FRONTENAC, Quebec, 

Canada 57 

BAVAROIS AUX FRAISES 
LUCIEN RAYMOND, Chef de Cuisine, HOTEL CONGRESS and ANNEX, Chicago, 

111 57 

POIRE MARY GARDEN 



13 





G. R. MEYER 

CHEF 

RECTOR'S 

Chicago, 111. 
With finest hotels in 
Europe, also the Aud- 
itorium, Congress and 
College Inn, Chicago. 



APPETIZERS AND RELISHES 

VIRGINIA FRUIT APPETIZER 

Place a leaf of lettuce on a small plate, 
on thi ^ a round slice of orange which has been 
peeled, cut about one-third of an inch in thick- 
ness. In a circle, a very little ways from the 
edge, place thin slice of grape fruit and the 
same size of pickled canteloupe, place so that 
canteloupe half over laps the grapefruit altern- 
nately until the circle is formed around the 
orange. In the center place a maraschino 
cherry split in quarters half way down and on 
top of this in the center place a piece of English 
walnut and glaze very slightly with a little 
juice of the pickled canteloupe. Serve very 
cold. 

OLD MAIDS RELISH 
Chop fine one peck of green tomatoes and 
six medium sized onions; salt and drain for two hours. Add two 
cups of chopped celery and six small red peppers chopped fine with 
one ounce of white mustard seed, one tablespoon of cinnamon and 
two cups of sugar. Scald with enough cider vinegar to cover well. 
Serve very cold on a leaf of lettuce on a relish dish. 

CHERRIES LUBETH 

Three pints cherries, one and a half cups of vinegar, one scant 
cup of sugar, one dozen cloves, eight blades of mace, put the vinegar 
and sugar on to boil, add the spices, boil for five minutes. Remove 
to an earthen bowl and let it get cold, then strain; place the cherries 
in jars, not quite filling them, then cover with cold vinegar. Seal 
tightly. If desired the stems may be left on the cherries to add to 
their attractiveness. Serve on a relish dish with a little of its syrup. 

BACHELORS DREAM 

Pare, core and cut into small squares one pound sour apples, 
and one pound tomatoes; add to this one pound brown sugar, one 
pound seeded raisins, one pound salt, one-half pound each of ginger 
and cayenne pepper, four ounces each of garlic and onions, three 

14 




Their Afternoon Tea^pecialtiej 1 




pints of lemon juice and six pints of vinegar. Mix well together, 
place in a stone jar, cover, and keep in a warm place, stirring every 
day for a month. Keep it covered at all times, then strain through 
a sieve at the end of the month and seal in jars. Serve very cold 
in any way desired. 

PLUMS BENAL 

To every ten pounds of plums allow five pounds of brown sugar 
and three ounces of stick cinnamon and one ounce of cloves, three 
pints of good vinegar and the juice of one lemon. Wash the plums, 
dry them and place in jars, seal, but not too tight and place them 
standing upright in a boiler filled with enough water to cover the 
jars almost to the top, place on the fire and let the water just come 
to boiling point, let cool in the water, remove, seal tight and keep in 
a cool place. Serve very cold on a relish dish with a little of the 
syrup when wanted. 

ARTICHOKES ALTEREGO 

Select twelve small and tender artichokes, pare them well and 
cut the leaves a little. Take a sauce pan and put enough water 
in it to cover the artichokes, add a little salt and vinegar to the water 
and parboil for about ten minutes, then remove to cold water to 
cool. Place in a sieve to drain well. Put three gills of water, two- 
thirds of a gill of oil a little salt, the juice of two lemons, a few fennel, 
coriander and whole white pepper seeds, a sprig of thyme and a bay 
leaf in a sauce pan and put it on the fire adding the parboiled arti- 
chokes and let the whole cook for fifteen minutes. Remove to an 
earthern or stone jar and keep in a cool place. Serve very cold on 
a relish dish with a little of the liquid. 

MARINATED CAULIFLOWER 

Select some firm and white cauliflower, trim off all the leaves 
and divide the flower into small pieces, removing the core. Place 
in a clean sauce pan and cover with water, add a little salt and boil 
for about twelve minutes; remove the cauliflower to cold water, 
then place on a sieve to drain, when well drained place in a glass or 
si one jar. Tie in a bag a few cloves, a little salt and a little whole 

15 





World Famous Cher/ 1 



pepper, tarragon, mare and mustard and add to the cauliflower, 
cover with white vinegar, let stand for about four days. When 
needed, put some on a relish dish with a little of its liquid. Serve 
very cold. 

PICKLED CANTELOUPE 

Take two dozen ripe but firm canteloupes, cut into quarters 
remove seeds and peel them. Take a sauce pan and put three pounds 
of sugar in it with three quarts of good vinegar. Tie in a cloth a 
dozen cloves, two dozen whole peppers and five or six bay leaves 
and place in the vinegar; add about two or three sticks of cinnamon 
and cook for a few minutes, then add the canteloupes, let them cook, 
testing often and remove them with a skimmer while they are very 
firm, place in a stone jar. Set the liquid to boil for about five minutes 
longer then pour it over the contents in jar, placing a plate just over 
the canteloupes so as to keep them under the liquid. The liquid 
should be drawn off once a week for three or four weeks, heated to 
boiling point, cooled and poured over the canteloupes again. The 
cantaloupes will keep for months in a cool place. Cut in any size 
desired and serve in a small relish dish with some of the liquid over it. 
Serve individually very cold. 

MAIDENS BLUSH APPETIZER 

Cut a slice of bread from the crumb part of toast bread three- 
sixteenth of an inch thick and two and one-half inches in diameter, 
round, toast slightly and decorate the upper edge around with mont- 
pellier butter pushed through a cornet. Have ready a preparation 
made of cooked coid lobster cut in very small squares, a little finely 
cut celery, season and moisten with a little tarragon vinegar and 
mayonnaise. Fill the center of the border with the lobster, have 
previously boiled an egg hard and cooled, cut off about one-third of 
the small end or enough to remove the yolk, keeping the white intact 
and fill the white of the egg with caviar, place the egg in the center 
on top of the lobster so that the cut part of the egg rests on the lobster. 
Take a nice red pimento and cut with a fancy cutter a piece the size 
of a quarter and place this on top of the egg. Put a leaf of lettuce on 
a small plate upon which place the appetizer; garnish around with 
the rest of the hard boiled egg chopped fine and a slice of lemon. 
Serve very cold. 

16 




Their Afternoon TeaJ^pecialtiej 1 




OSIRIS TOMATO APPETIZER 
Take ;i medium size tomato, dip in hot water and peel, cut off 
the top and empty the inside. Make a little preparation of nice white 
crab flakes, season, mix with a pinch of chopped chives and a little 
mayonnaise, fill the tomato about three-fourths full and place on 
top of this a little caviar. Cut some fillet of anchovies in thin shreds, 
place this cross wise on top of the caviar. Place a leaf of lettuce on 
a small plate, place the tomato upon this and serve very cold. 

MODJESKA APPETIZER 

Take a slice of bread from the crumb part of toast bread, cut 
about one-fourth inch thick and two and one-half inches in diameter, 
round, and toast slightly, butter with mustard butter and cover 
the top with very thin slices of smoked sturgeon. Cut a slice of 
hard boiled egg cross wise about three-sixteenths of an inch thick 
and place on top of sturgeon; in the center part of the egg place a 
little caviar so that half of the egg is covered. Place on a plate sur- 
rounded with a third of each of chopped beets, grated horseradish 
and capers. Serve very cold. 

MONTPELLIER BUTTER 

Pick, wash and put into a saucepan containing boiling water five 
ounces equal quantities of watercress leaves, pimpernel, tarragon, 
chervil, chives, spinach leaves and one sliced shallot. Boil for two 
minutes then drain and refresh them after which press them well to 
extract all the water and pound in a mortar with one tablespoonful 
of dry capers, one garlic, one ounce of gerkins and four anchovies 
well washed. Add a little salt and pepper, three hard boiled egg- 
yolks and one raw yolk of egg; pound all together and rub the whole 
through a fine sieve. Take a bowl or basin into which put fourteen 
ounces of good butter, add the strained ravigotte, one gill of oil, 
one tablespoonful of tarragon vinegar. Stir all well together with 
a wooden spoon so as to make it smooth. 

This is used for garnishing canapes. 

MAYONNAISE 
Put into a bowl six yolks of eggs add a tablespoonful of English 
mustard, a little salt and pepper and work with a small wire whisk a 

17 




World Famouj 1 Chert 




few seconds, then add half a -gill of vinegar and add slowly one quart 
of good olive oil stirring constantly. Add another half gill of vinegar, 
stir until it becomes smooth and firm, set in a cold place and use 
when needed. 

JORI CAUSA APPETIZER 
Take four ounces of cooked, cold, white meat of chicken, two 
ounces of cooked ham and three ounces of cooked smoked beef tongue. 
Pound all this together in a mortar; when it has been reduced to a 
fine paste add to it nine ounces of good butter, a spoonful of English 
mustard, a pinch of cayenne pepper. Cut small slices of bread, 
toast them slightly on both sides. When cold cover with the above 
preparation, smooth the tops nicely, then cut in julienne some nice 
gerkins and red beets, decorate the top of each piece, one layer of 
gerkins and over them the beets to form lozenges, lay in the inter- 
sections a small piece of English walnut and one caper alternately 
until covered. Dress on a napkin and serve cold. 

FISHERMANS RELISH 

Take two quarts small green tomatoes, four cucumbers, two 
red peppers, one head of cauliflower, two medium size bunches of 
celery, one pint small onions and two quarts green stringless beans 
and cut them in small pieces; cover the whole with salt and let stand 
twenty-four hours, then drain well. Then add about one-fourth 
pound mustard seed, two ounces turmeric, one even tablespoonful 
allspice, one tablespoon cloves and one tablespoon pepper, a little 
salt and one gallon cider vinegar. Heat the vinegar, then add veget- 
ables and spices and cook until tender Place in glass or stone 
jars and keep cool. Serve very cold on a relish dish garnished with 
very thin strips of pimento. 

PICKLED WALNUTS 

Walnuts are seasonable for pickling early in July. Select about 
fifty walnuts. To each pint of vinegar allow one ounce black pepper, 
one-half ounce allspice and one-half ounce bruised ginger. Prick 
the walnuts with a fork and put them in a brine (composed of one 
pound of salt to each quart of water). Let them remain in this 

18 




Their Afternoon Tea J'pecialtiej' 




nine days, changing the brine every third day. Put them in the sun 
until they turn black, then place them in jars. Allow sufficient 
room to cover them with vinegar. Scald the vinegar and spices 
in the above proportions. Seal tightly and keep in a cool dry place. 
Ready for use in six weeks. Serve cold on a relish dish on a round 
piece of pimento. 



THE EVELIN APPETIZER 
Cut in very small squares some nice cleaned fillet of anchovies, 
a little heart of celery and small piece of an apple, season and mix 
with a little tarragon vinegar and a little mayonnaise, spread this 
over a nice clean leaf of Romaine lettuce and roll the lettucs side- 
ways (the preparation on inside) cut slices of pimentoes and roll into 
rings same size as onion rings, and slip the onion and pimento rings 
over the rolled lettuce alternately. Place on a cold pJate and have 
previously chopped about half of a hard boiled egg mixed with a little 
chopped chervil and lay along side of the lettuce. At one end of 
the lettuce lay a little finely chopped beets and at the other end place 
a little chopped pickled walnuts. Serve very cold. 



;t 



jP.fi* T^S^I^t^ 



JOHN CHIAPPANO 

CHEF DE CUISINE 

AUDITORIUM 

HOTEL 

Chicago, 111. 

Mr. Chiappano has 

been with some of the 

finest Hotels in this 

country and Europe. 



CANAPE REGINA 

One-half heart lettuce, stuffed with 
pimentoes, anchovies, chopped eggs and caviar; 
serve on toast with slices of red pepper and 
anchovy. 



l'l 




BEN E. 
DUPAQUIER 

CHEF DE CUISINE 

HOTEL 
ARLINGTON 
Santa Barbara, Cal. 
Mr. Dupaquier's first 
position was in The 
Pendennis Club, of 
Louisville, Ky. Later 
at the Gault House, 
Louisville, the Missouri 
Athletic Club, the Mer- 
cantile Club and the 
New Jefferson Hotel of 
St. Louis; the Jonathan 
Ciub and the California 
Club, Los Angeles and 
the Hotel Maryland, 
Pasadena, Cal 



ANCHOVIES ON TOAST 
Cut out from a stale sandwich loaf of 
bread, six pieces of bread, one-third of an inch 
thick, then trim them nicely and cut into one 
and one-half inch squares. Toast to a good 
brown color. Arrange two nice anchovies in 
oil, cut in half, on each toast. Hash very 
finely one. hard boiled egg, mix it well with two 
teaspoonfuls chopped parsley and place it 
over the anchovies. If desired, finely chopped 
white onions can be served with the anchovies. 
Place on a dish with a folded napkin and serve. 



X2r^ 2r ■ aCMfef*** 1 ^ 



nJ v. 



X 



HORS D'OEUVRES A LA RUSSE 

The composition of this relish is small 
toast buttered of different shapes, garnished 
with caviar, smoked salmon, egg, vegetables, 
fish, etc. Decorate to taste. 



EMILE BAILLY, 

CHEF DE CUISINE 

HOTEL ST. REGIS 
New York City, N.Y. 
Mr. Bailly prior to 
coming to this country 
served in the very best 
hotels in Europe. He 
left the Grand Hotel 
of Monte Carlo, France 
ten years ago, to come 
to New York and open 
the St. Regis. 



20 





TheirXftei^ioon Tea Jpeci alti eJ^ 



FONDU AU PARMESAN 

Make cream sauce with butter, flour, and 

milk. Add Parmesan cheese grated, two 

yolks of eggs, little cayenne, then add two 

whites of eggs beaten like for souffle. Put 
whole in paper cases and put in oven until 
brown. 




GERARD 
EMBREGTS 

CHEF DE CUISINE 

CHATEAU 
FRONTENAC 

Quebec, Canada 
Prior to coming to 
America, Mr. Embregta 
was at the Maison- 
LeClerc, in Belgium; 
and the Hotel St. An- 
toine; the Tavern Ren- 
jeaux, in Belgium, the 
Grand Hotel de L'Em- 
pereur at Ostend, 
Holland, the Berkeley 
Hotel, Hyde Park Court 
Club, also at the Em- 
bassy de Russe, London. 



CAVIAR-BLINIS 

Dilute one-half ounce yeast, two-thirds 
ounce buckwheat, one and one-half pints milk, 
let stand for one hour, add two yolks of eggs, 
two well beaten whites of eggs, a little salt, 
let stand for another hour. Fry in small frying 
pans like pancakes and serve hot. The caviar 
should be served on blocks of ice with crushed 
ice around it. 



X< 



gsyiSV*' 



rt. 



t 



L^^-^l 



HENRI BERGER 

CHEF DE CUISINE 

FRANKFURTER- 
HOF 

Frankfurt, 
A. M. Germany 
Mr. Berger has been 
with the following ho- 
tels: Hotel Chatham, 
Paris; the Hermitage at 
Monte Carlo, France; 
the Grand Hotel des 
Thermes, Salsomag- 
giore, Italy; the fa- 
mous Hotel Ritz, Paris, 
prior to coming to the 
Frankfurter-hof, 



21 




World Famous Cher/ 1 




CAVIAR ROMANOFF 
The best caviar comes from the northern 
part of Europe. It is composed of Sturgeon's 
roe, preserved in salt, pepper and onions and 
then left to ferment. It is a very heavy article 
of food and difficult to digest. When the 
caviar is too hard it can be softened by working 
it with olive oil and lemon juice. Lay it on a 
side dish with slices of lemon around. Can 
also be garnished with finely chopped raw 



ERNEST 
OTZENBERGER 

CHEF DE CUISINE 

HOTEL DENNIS 

Atlantic City, N.J. 

Mr. Otzenberger was 

formerly Chef for G. 

W. Vanderbilt in Paris, 

London and New York. 







ASSORTED HORS D'OEUVRE BALTIMORE 
Slice bread very thin, then toast, butter 
and cut the toast into small triangles, circles 
and crescents; the circles two inches in diameter, 
the rest in proportion. For the caviar, cover 
toast with caviar, place an olive or stuffed 
olive in center and small pearl onions all around 
the olive and decorate with ring of yellow 
decorating butter. To make the butter, pass 
two hard boiled egg yolks through a sieve and 
incorporate in four ounces of butter and the 
juice of one-half lemon. 



22 



ADRIAN DELVAUX 

CHEF DE CUISINE 

HOTEL BALTIMORE 

Kansas City, Mo. 

Mr. Delvaux started 
in at the Grand Hotel 
in Rheims, France, and 
thence to the Bristol 
Hotel in Paris. In 
this country, at the 
Chicago Club, Hotel 
Congress and Annex, 
Chicago and at the 
Auditorium Hotel, 

Chicago. He has been 
at the Hote 1 Baltimore 
for five years, wheu 
he has made the Balti- 
more famous for its 
cuisine. 




Their Afternoon TeAuTpecialtiej 1 





FRANK BOCK 

PASTRY CHEF 

PALACE HOTEL 

San Francisco, Ca]. 

Mr. Bock, prior to 
coming to the Palace, 
was with some of the 
best hotels in New York 
and Chicago as Pastry 
Chef. The Palace Hotel 
is noted for its Breads 
and Pastries. 

Mr. Jules Dauviller, 
the Chef de Cuisine at 
the Palace Hotel, was 
formerly the $10,000 a 
year director of Cuisine 
in the home of Mr. and 
Mrs. Harry Payne 
Whitney, New York 
City. They got him 
from the Grand Hotel 
in Paris. 



FANCY SANDWICHES FOR 
AFTERNOON TEAS 

The bread for sandwiches should be cut 
as thin as possible from loaves baked in covered 
pans. Bread one day old or even a little over, 
will answer the purpose better, because it does 
not crumb in the cutting as fresh bread does. 
When sandwiches are ready and cannot be 
served right away, they should be folded in 
slightly wetted napkins to keep fresh. The 
butters used for sandwiches are generally, 
mustard butter, anchovy butter and foie- 
gras butter. 

Mustard butter is butter mixed well with 
salt, red pepper and mustard. For anchovy 
butter, add a little essence of anchovy to it; 
for foie-gras butter, take same quantity of 
butter as foie-gras, pound them well together 
and press through a sieve. 

Anchovy butter may also be made of one 
ounce of anchovies. Wipe the skins off well 
with a cloth to remove all the scales, pound 
them up thoroughly; add one-quarter of a pound 
of butter and a little cayenne pepper and rub 
through a sieve. 

When meats and poultry are used, spread 
mustard butter on the bread. For game, use 
foie-gras butter, and anchovy butter for fish. 
There is no regular rule as the exact use of 
these butters, and each one can follow their 
own taste and fancy. 



SCRAPED CHICKEN SANDWICH 

Scrape white chicken meat very fine with the aid of a fork, 
season, salt and pepper, spread over the bread English mustard 
butter, cover with another slice of buttered bread, trim off the crust 
and cut in diamond shape. 

23 




World Famous Cher/ 1 




BARLOW SANDWICHES 
Butter the bread slices with mustard butter, some pickled 
cucumbers, and on these some finely shredded and seasoned lettuce 
hearts; on top of this, slices of chicken, the same size as bread, r cut 
very thin; then some more lettuce hearts and finely chopped hard 
boiled eggs over all, cover with another bread slice. Cut any shape 
desired and serve on dishes covered with folded napkins. 

SLICED CHICKEN AND LETTUCE 
Slice the white chicken meat very thin, arrange nicely on bread 
slices, covered with mustard butter. On top of meat place the leaves 
of the heart of lettuce salad, cover with well flavored mayonnaise 
and cover with another slice of bread; trim and cut in triangle or 
diamond shapes. 

SHREDDED CHICKEN 

Cut the white chicken meat, julienne style, which means in very 
fine strips the thickness of one-eighth of an inch and in lengths half 
to three-quarters of an inch. Mix with a mustard mayonnaise just 
enough to bind the meat; spread on bread slices, not buttered and 
roll up like a jelly roll. Tie with very narrow blue and red fancy 
ribbon. 

CHICKEN SALAD PALACE 
Cut the chicken meat and the celery in very small dice; mix 
with mayonnaise and spread on buttered bread. Cut in small squares. 

TURKEY AND TONGUE 

Cut the white meat of turkey very thin, also the tongue, arrange 
slices of both on mustard buttered slices of bread. Cover and trim; 
cut in square or diamond shape. 

TURKEY 

Cut the turkey meat very thin; cover mustard buttered bread 
slices with it and cut in square or triangle shape. Tongue and ham 
sandwiches are prepared in the same manner. 

24 



TURKEY, HAM AND TONGUE 

These sandwiches can also be made of the meats and butter 
passed through the machine to make a smooth paste from them. 
Spread the different meat pastes on bread slices and cover. Cut in 
any shape desired when trimmed off. 

SALAMI 

Must be cut very thin and arranged on mustard buttered bread 
slices. 

PRESSED BEEF 
Cut the beef very thin and proceed as for other sandwiches 
as chicken, etc. 

TOMATO 

Slice the tomatoes very fine, put on mustard buttered bread 
slices. 

SWISS CHEESE 
Cut Swiss cheese very thin and finish as the others. 

WATERCRESS 

Cut the leaves from the stems and put on the buttered bread 
slices. 

NEUFCHATEL CHEESE 
Mix the cheese with finely chopped chives and season with 
paprika. 

LETTUCE 
Chop the hearts of lettuce fine and mix with mayonnaise, pro- 
ceed as before mentioned. 

EGG 

Spread over the bread mayonnaise and cut hard boiled eggs 
in slices and sprinkle finely chopped (fine herbs) over the eggs. Fine 
herbs consist of — parsley, chervil, tarragon and chives. 

25 



World Famouj 1 Cher/ 1 




PIMENTOES 
Mustard buttered bread slices with fine sliced pimentoes on top 

ANCHOVIES 

Spread mustard butter over the bread and arrange fillets of 
anchovies on top. Cut in squares or triangles. 

ANCHOVY PASTE 

Spread this paste over the mustard buttered bread. Anchovy 
as well as Regaliz-fish pastes arc sold in all first-class groceries. 

REGALIA FISH PASTE 

When using this paste add a little Worcestershire sauce for 
seasoning. Same proceeding as anchovy. 

PATE DE-FOIE-GRAS 
Pound the same quantity of butter as foie-gras well together; 
press through a sieve and spread over the bread. 

NUTS AND OLIVES 
Hack the nuts very fine and mix with mayonnaise. All kinds 
of nuts may be used. Olives hacked fine and bound with mayonnaise. 

CAVIAR 
Spread bread over with mustard butter and a layer of caviar on 
top. Cut desired shape; serve with these sandwiches, on nice leaves 
of lettuce, arranged nicely on separate dish, one leaf with the finely 
chopped yellow of the eggs, one leaf with very finely cut onions and 
one leaf with finely cut up chives. Serve also lemons or limes, cut 
either in half or quarter pieces. 

GAME SANDWICHES 

Spread the bread over with foie-gras butter. Lay some thinly 
sliced or chopped up game on top, cover with another slice of foie- 
gras buttered bread, press down, trim nicely and cut in desired shapes. 

26 



DIFFERENT TOASTS GARNISHED 

TOASTS GARNISHED WITH CHICKEN 

Bacon, chopped chicken, lettuce, caviar, foie-gras, anchovies, 
sardines, roast beef and horseradish, hot roast beef with gravy, broiled 
sardines, chicken and green peppers. 

Toast slices of bread on both sides, and let cool, butter with 
mustard or anchovy butter on the buttered side, lay desired garnish- 
ing and serve. 

TOAST WITH OLIVE OIL AND CHEESE 
Dip some toast in olive oil and arrange on a dish; strew over 
some grated parmesan cheese, pepper and lemon juice. Put them 
for a few minutes in the oven to give just enough time for the cheese 
to melt and serve as soon as they leave the oven. 

SARDINE TOAST WITH OLIVE OIL 
Instead of the cheese, pound a few anchovies with an equal 
quantity of butter and a little parsley. Cover the toast with this 
butter. Of a few sardines wipe off the skins with a cloth, arrange 
on top of the toast, put in the oven for a few minutes and serve hot. 

SMALL CAKES FOR COFFEE OR TEA PARTIES 
Take one pound of the ready dough and work another two ounces 
of butter well into it. Let prove and scale off in half pound pieces; 
divide these pieces again in twelve equal parts; mold them round and 
let raise a while. Shape different formed small rolls of these pieces, 
bestrew them with either finely hacked blanched almonds, coarse 
granulated sugar or both almonds and sugar together, or cocoanut. 
The forms may be oval, round, very long and thin like finger rolls, 
ovals with pointed ends, "S" shape and others. When they are 
molded, set on greased pans and let rise; wash them over with an 
egg wash and bestrew with the sugar or almonds, etc. Some may be 
only washed and when baked, can be iced with water icing while 
they are hot. Must prove double its size and be baked in warm oven. 



27 




World Famous Cher/ 1 j] 





MARTIN GINDER 

CHEF DE CUISINE 

HOTEL GREEN 

Pasadena, Cal. 
Mr. Ginder was ap- 



SALADS AND SALAD DRESSINGS 

ROQUEFORT DRESSING 
This dressing is made by mixing a half 
ounce of Roquefort cheese in a half pint of 
French dressing. 



FRENCH DRESSING 
Put the salt, pepper, tabasco sauce and 
mustard in a mixing bowl; add a little oil. 
Stir well, then gradually add the rest of the oil, 
beating constantly. Last of all add the vinegar 
which should be diluted with water if too strong. 
This dressing may be modified to suit the 
different vegetables. 



prenticed in France in 
the best hotels. He 
was at the New York 
Athletic Club, the 
Princeton Club, the old 
Hotel Metropole, Cafe 
Savarin and the Ven- 
dome Hotel, New York 
City. He has also held 
several important posi- 
tions in the middle west 
prior to taking his pres- 
ent position. 



MAYONNAISE DRESSING 

(For chicken, fish and vegetables) 
This sauce is mostly used for chicken, 
lobster salad, and cold fish. In order to obtain 
a quick and certain mayonnaise dressing it 
must be worked with a small wire wisk. Put 
five egg yolks into a bowl separating every 
particle of white. Add some salt, two drops 
of tabasco and a teaspoonful of dry mustard. 
Mix thoroughly and pour slowly one gill of hot vinegar and a pint 
of sweet olive oil alternating them without stopping. Beat thoroughly 
and in a few minutes the body will be creamy. A half teaspoonful 
of lemon juice and a tablespoonful of thick cream will smoothen the 
dressing. 

APPLE, GRAPEFRUIT AND ORANGE SALAD 

Cut grapefruit out of shell the same as for gasterlain. Cut a 
small green apple after being peeled, in quarters, half moon shape 
by cutting out the core. Peel carefully and slice an orange the whole 
length. Dress half moon apple and orange in a circle around the 
salad plate alternately one slice of apple and one slice of orange. 
Fill center up with the grapefruit; cover the whole with a good stiff 



28 





Their Afternoon Tea Jpecialtiej' 



boiled dressing and garnish the outside and the top with the differenl 
shaped cuts of angelique and maraschino cherries, also a dash of 
paprika on top of boiled dressing. Be sure and serve it ice cold. 



^7f£a*&u~ ^f2^», &}& 




CHAS. A. FREY 

CHEF 

HOTEL 
ALEXANDRIA 

Los Angeles, Cal. 

Mr. Frey was first at 
the Hotel von Konig 
von England in Mun- 
ster; later at the Dom 
Hotel, Cologne; Con- 
tinental Hotel, Paris; 
with the North German 
Lloyd and Hamburg- 
American Steamship 
Lines and Hotel Belle- 
vue-Stratford, Philadel- 
phia. 



TOMATO SICILIENNE 
Four raw medium large tomatoes peeled, 
hollowed out and remove all seeds, sprinkle 
with salt and pepper, then fill with the following- 
mixture: Cut in small dice one cooked knob 
celery, one apple, two cooked fonds artichokes, 
three cooked eggs, the whites only. Chop 
some chives then mix the above with a cupful 
of mayonnaise. Season with salt and paprika. 
Then fill the tomatoes. Cover with a little 
mayonnaise and serve on shredded lettuce. 

FRUIT SALAD RIVERSIDE 
Peel two bananas and cut in dice, also one 
apple, two oranges, one grapefruit, two 
cherrimoyas, six loquats, one-fourth fresh pine- 
apple, also peel and seed one-half pound of 
white grapes, mix well with powdered sugar 
and one-half pint maraschino. Then place 
in special prepared orange basket and decorate 
with whipped cream, strawberries, raspberries 
and sprinkle with pomegranates. 



29 




World Famous Cher/ 1 




JULES DAUVILLER 

CHEF DE CUISINE 

PALACE HOTEL 
San Francisco, Cal. 
Mr. Dauviller was 
formerly _ the $10,000 
a year dictator of the 
cuisine i n the home of 
Mr. and Mrs. Harry 
Payne Whitney in New 
York. The Whitneys 
got him from the Grand 
Hotel in Paris. He 
served his apprentice- 
ship in the Cafe de la 
Paix at Marguery and 
the Hotel Chabot at the 
French Capital, before 
taking responsible posi- 
tions with the Hotel 
Riveria at Nice, Italy 
and the Grand Hotel 
at Paris. He succeeded 
to the positi on of 
Chef at the Palace in 
San Francisco upon the 
resignation of Mr. 
Ernest Arbogast. 



CALIFORNIA SALAD 

Cook six heads of celery-root, also four beets, 
cut in julienne. Put one-half pound corn 
salad in a salad bowl, cover with the celery 
and beets, and pour over it the following sauce: 
TablespooDful salt and pepper, three of olive 
oil, two of chili sauce, one teaspoonful Harvey 
sauce, mix the whole and serve. 

PALACE GRILL SALAD 
Take two celery hearts, cut in short julienne, 
and add two slices of pineapple, cut in dices, 
also two pimentoes cut the same way. Season 
with mayonnaise and whipped cream. Put in 
salad bowl and sprinkle fine chopped green 
peppers on top and serve. 

SALAD ORIENTAL 
Boil one dozen okras in salt water and 
souse in a combination of vinegar, Harvey 
sauce, salt and paprika. Cut six ripe tomatoes 
in small slices, four green peppers in julienne. 
Put six tablespoonfuls of cold boiled rice in a 
glass salad bowl, the prepared okras on top in 
pyramid shape, the slices of tomatoes around 
it and the green peppers on top and pour the 
sauce of okras in addition with olive oil over 
the whole and serve cold. 



SALADE ECOSSAISE (Scotch Salad) 
Choose six nice celery roots, boil them and 
slice up fine, one pound cooked string beans cut in lozenges and mix 
the whole with the following dressing: English mustard, Worcester- 
shire sauce, vinegar, salt, cayenne, chopped fine herbs and keep 
dressing cold; on the other hand escallop one pound smoked salmon 
very fine and mix the whole together. Line a crystal salad bowl 
with this watercress and place the salad in center. Decorate with 
round slices of hard boiled eggs and capers. 



30 




Their Afternoon TeAlTpecialtiej 1 




SALADE NINON 
Choose one dozen cox kernels cooked in white wine, aromated, 
and cut in slices. On the other hand boil four artichokes, mince 
same, add a few sliced truffles, season with a dressing made of Wor- 
cestershire, vinegar, salt, English mustard and two or three table- 
spoonfuls of reduced tomato preserves. Dish up in a salad bowl and 
decorate with cooked oysters, round sliced boiled tomatoes, shrimp- 
tails and surrounded with inner leaves of the hearts of lettuce and 
serve cold. 




BEN E. 
DUPAQUIER 

CHEF DE CUISINE 

HOTEL 
ARLINGTON 
Santa Barbara, Cal. 
Mr. Dupaquier's first 
position was in The 
Pendennis Club, of 
Louisville, Ky. Later 
at the Gault House, 
Louisville, the Missouri 
Athletic Club, the Mer- 
cantile Club and the 
New Jefferson Hotel of 
St. Louis; the Jonathan 
Cmb and the California 
Club, Los Angeles and 
the Hotel Maryland, 
Pasadena, Cal 



CT^^^^f 



STUFFED TOMATOES 

Wash and dry well six fine, sound, good 
sized tomatoes. Cut through the top of each, 
without detaching, so that it will serve as 
a cover. Scoop out the inside of each tomato 
with a vegetable scoop, being careful not to 
cut the skins, then lay them on the plate. 
Season the interior with half a teaspoonful of 
salt and two saltspoons white pepper equally 
divided, then fill each tomato with a tomato 
stuffing and close down the covers. Lightly 
butter a tin plate and lay them on it; spread 
half a teaspoon melted butter on top of each, 
arrange them on a roasting tin, and place in a 
moderate oven to bake for sixteen minutes. 

STUFFING FOR TOMATOES 

Melt a tablespoonful butter in a sauce 
pan, add four sound peeled and finely chopped 
shallots, and while cooking, mix well, rather 
briskly for one minute. Add the scooped out 
tomato meat, three good sized finely chopped 
mushrooms, the meat of two raw sausages, 
half a bean of garlic finely chopped, one tea- 
spoonful chopped parsley and a teaspoonful 
chopped chives. Season with half teaspoon 

31 



salt, half saltspoonful white pepper, and two saltspoons sugar. Mix 
all well while cooking for three minutes, then add three tablespoons 
fresh bread crumbs and one raw egg yolk. Thoroughly mix for two 
minutes, then place in a bowl to cool off. Stuff the tomatoes evenly 
with it. 



<2f^^ 




SALAD FAVORITE 

Quarter the hearts of two nice heads of 
lettuce, put two pieces on each plate. Peel 
and slice two alligator pears and add to the 
lettuce. Slice four artichoke bottoms very 
thin and add, also mix one hard boiled egg 
pressed through a sieve, one truffle chopped 
fine, and a little chives chopped fine, and 
sprinkle over salad. Serve with French dressing. 



CHARLES 
PIER GIORGI 

CHEF DB CUISINE 

HOTEL ALCAZAR 

St. Augustine, Fla. 
Prior to coming to 
the Hotel Alcazar, Mr. 
( liorgi was at the Hotel 
Walton and the Gilsey 
House, New York City ; 
the Bav Shore House at 
City Island, N.Y. ; the 
Hollywood Hotel at 
West End, N.J., and 
at the Hotel Kittatinny 
at Delaware Water Gap 
Pa. 

forcing it through a 
along the inside of 



19aax>V (1 \m^ko^ 



CELERY PARISIENNE 
Make a mixture of Roquefort cheese and 
the tollowing ingredients; shallots, parsley, 
chervil, spinach, blanch off and mash together, 
pass through fine sieve, use in the following 
proportions : six ounces of cheese to two and one- 
half ounces of greens and shallots. Next cut 
off some nice branches of celery which must be 
tender and white and stuff them with the above, 
by cutting the mixture in a piping bag and 
fancy tube for the length of four inches or so, 
the celery. Serve on a napkin. 



32 




Their Afternoon Tea Jpecjaltie7| 




JOSEPH STOLTZ 

CHEF DE CUISINE 

HOTEL 
PONCE DE LEON 

St. Augustine, Fla. 

Mr. Stoltz was for- 
merly at the National 
Arts Club, New York 
City; later with the 
Metropole Hotel, New 
York City and the 
Country Club, Detroit, 
Mich 



SALAD ST. AUGUSTINE 
Seled four large sound ripe tomatoes, 
plunge them into boiling water for half a minute. 
Take out and put them in ice water, then peel 
them and scrape out from the bottom side. 
Be careful not to break the tomatoes. Take 
four sound bananas and about the same amount 
of pineapple, say about three slices and cut up 
altogether into small square pieces. Mix with 
one pony of maraschino. Fill up the four 
tomatoes with the mixture. Place them on a 
bed of shredded lettuce and surrounded with 
leaves of the heart of lettuce. Sprinkle over 
the tomatoes the yolk of three hard boiled 
eggs chopped fine. Serve this dressing on the 
side as directed. Take half a cup of salad oil, 
the juice of two lemons, one-halt teaspoonful 
of English mustard and eight whole black 
peppers crushed fine, and one teaspoonful of cut 
up chives. Mix well and serve separate. 




ENDIVE SALAU 
Take the leaves when quite yellow, remove the hard parts and 
plait each leaf in the center its entire length. It is always preferable 
not to wash the salad, as the leaves can be cleaned by wiping them. 
Season with salt, pepper, oil, vinegar and finely chopped chervil and 
tarragon. 

^ ^° 



33 




jj T jypgLD Famous Chert 





OTTO GEUTSCH 

CHEF DE CTJJSINE 

HOTEL WINDSOR 
Montreal, Que. Canada 
Air. Geutsch has been 
at some of the finest 
hotels in France, the 
Hyde Park, London; 
Cafe Royal, London 
and also Delmonieo's 
London. The famous 
chef Monsieur Corner 
of the Ritz-Carlton 
sent him to the Cafe 
Martin of New York 
City; later he was at 
Cafe de la Opera, New- 
York City. While in 
New York he was 
awarded five first prizes 
at the Annual Culinary 
Exposition and in 1912 
received a Medal of 
Honor by the French 
Government. 



SALAD MIGNONNE 

Endives, julienne of cold fowl and truffles, 
season with French mustard, vinaigrette dress- 
ing and sprinkle with chopped hard boiled 
eggs. 

SALAD KUROKI 

Quarter a head of Romaine lettuce length- 
ways, place on top of each quarter slices of grape- 
fruit and oranges and decorate with slices of 
pimentoes and serve on salad plate with a 
vinaigrette sauce. 



TANGO SALAD 

cucumber, peel and 



THE PIEDMONT'S 

Take a good sized 
cut lengthways in half and soak for about one 
hour in cold salt water, then drain off and 
rinse cucumber several times in cold clean water, remove seeds and 
scoop center out slightly, then fill with alligator pears cut into 
very thin slices, celery and green peppers in very thin strips and 
finish off with thin slices of grapefruit and serve with vinaigrette 
sauce (made without salt) as the cucumber will have retained enough 
salt to flavor it from its first soaking. 



c/ 



v£_ <48.-„. 



34 




Their Afternoon TeAlTpecialtiej 1 





VICTOR HIRTZLER 

CHEF DE CUISINE 

HOTEL 
ST. FRANCIS 

San Francisco, Cal. 

Mr. Hirtzler was 
born in Strasbourg, 
Alsace, Germany, and 
learned his profession 
under Emile Fey pell 
in Strasbourg who is 
considered one of the 
finest Chefs in France. 
Mr. Hirtzler has been 
in the best hotels in 
France and Germany. 
Coming to the United 
States he started in at 
the Old Brunswick in 
New York City, and 
then at the Waldorf 
Astoria, New York City, 
then at Sherry's famous 
Cafe. New York City. 
He came to San Fran- 
cisco to open the Hotel 
St. Francis in 1904. 



SALAD CUPID D'AZURE 

Put in bowl sliced alligator pears, a little 
chopped shallots, one-third vinegar, two-thirds 
olive oil; add one chopped red pepper. Let 
stand lor one-half hour then dish up on leaf of 
Romaine lettuce and decorate with sliced grape- 
fruit. 

CELERY VICTOR 

Take six stalks oi celery, well washed. 
Make a stock with one pound soup of hen or 
chicken bones, and five pounds of veal bones 
in the usual manner, with carrots, onions, bay 
leaves, parsley, salt and pepper. Place celery 
in vessel, strain broth over same, boil until 
soft and let cool off in its own broth. 

When cold press the broth out of the 
celery gently with the hand, and place on 
plate. Season with salt, fresh ground black 
pepper, Cerfeuil (chervil) and one-quarter 
white wine vinegar or (tarragon vinegar) to 
three-quarters of best olive oil. 




35 




HENRI 
D. FOUILLOUX 

CHEF-STEWARD 

ST. CHARLES 
HOTEL 

New Orleans, La. 

Mr. Foiiilloux served 
his apprenticeship at 
the Maison Arwaud of 
Paris, France. Was 
later at the Hotel du 
Rhin, Paris, with Baron 
<le Neaflize at Paris, 
with Mr. Vayne Mc- 
Veah — American Am- 
bassador in Rome, with 
Count Moroni Pecci at 
Rome, Leo XIII at the 
Vatic a n in Rome, 
Madam-e Melba in 
London, for Viscount 
Bulkeley at Beaumaris 
in North Wales and at 
the Grand Hotel in 
Rome. Coming to this 
country, he was at the 
Hofienden Hotel, Cleve- 
land. 



SALAD BALCANIQUE 
This is made like Russian salad, with cold 
cooked vegetables, beets, carrots, string beans, 
green peas, artichoke bottoms, asparagus tips, 
cauliflower, fresh okra. With a little ingenuity 
the vegetables should be cut in long dice and 
arranged in a salad bowl separately in the 
form of a cone, with different sliding colors, 
and put for dressing a light mayonnaise sauce 
to which you add little strained chili sauce 
and paprika. 




ALBERTA SALAD 
Use sliced pineapple, either fresh or canned, 
cut into one-half inch thickness; in center 
place a piece of Philadelphia cream cheese 
size of a pigeon egg; from center to edge run 
strips of pimento, sprinkle paprika over cheese; 
serve on salad plate with French dressing. 



SALAD A LA WILSON 

Remove heart from nice solid head of lettuce, slice the heart 
and mix with shredded celery, finely chopped Virginia ham and may- 
onnaise; fill the head of lettuce with this mixture and garnish on 
top with a slice of hard boiled egg, and small piece of truffle. 



<— « &/^~ 



36 



f 



0&* 



TOMATO FARCIE, CAFE MARTIN 
Take four nice tomatoes, and peel them 
after dipping in hot water. Take core out 
and mix; one celery heart chopped fine, two 
apples diced, six salted almonds, two pickled 
walnuts, and mix the whole well. Add a spoon- 
ful mayonnaise and small quantity of vinegar, 
little sugar and cayenne. Stuff tomatoes with 
this farce, and cover top of same with mayonnaise 
and fancy cut green pimentoes, two or three 
capers and serve cold on nest of fine cut lettuce 
in julienne. 



JULES BOUCHER 

CHEF DE CUISINE 

HOTELARLINGTON 

Hot Springs, Ark. 

Mr. Boucher served 
his apprenticeship at 
famous French Hotels 
and Cafes under Chefs 
world famous, such as 
Father Thiebout, of the 
Maison et Chabot of 
Paris, Chef Cassinin, 
of the Maisson Dorce, 
and was at the Res- 
taurant Marguery, Pal- 
ace Madelaine of Paris 
and the Cafe Royal of 
London. Coming to 
America he was at the 
Hotel Tourraine, Bos- 
ton, Auditorium Hotel, 
Chicago, and the De- 
troit Club, at Detroit. 



PLANTERS FRUIT SALAD 

Cut out orange in the shape of a basket, 
make filling consisting of small cut apples, 
peeled California " grapes (remove seeds) cut 
celery very fine and English walnuts, add 
together cream mayonnaise, then fill in orange, 
decorate top with quartered orange, sweet 
peppers and walnuts. 




E. C. PERAULT 

CHEF DE CUISINE 

PLANTERS HOTEL 

St. Louis, Mo. 
Mr. Perault was born 
in Lyon, France. On 
coming to this country 
was at the Mercantile 
and University Clubs, 
St. Louis, Grand Hotel 
Mackinac, Mackinac, 
Mich.; the Eastman 
Hotel. Hot Springs; and 
the Antlers, Colorado 
Springs. 




World Famous Chefj 1 





ICES, CREAMS, PUNCHES AND SHERBETS 

CAFE PARFAIT ALEXANDRIA 

Make a very strong coffee and pour over 
one pound of cube sugar. Dissolve the same 
over a slow fire, but do not let it boil, until it 
reaches twenty-eight degrees. 

Beat eight yolks of eggs in a kettle which 
is placed in a hot water bath, then add the 
above coffee syrup little by little. Remove 
the kettle with its contents out of the hot water 
in shaved ice. Keep on beating same until 
very cold, then add one pint of whipped cream; 
mix well, then place the same in cold parfait 
glasses and place in freezer until frozen solid 
serving in same glasses. 



CHAS. A. FREY 

CHEF 

HOTEL 
ALEXANDRIA 
Los Angeles, Cal. 
Mr. Frey was first at 
the Hotel von Konig 
von England in Mun- 
ster; later at the Dom 
Hotel, Cologne; Con- 
tinental Hotel, Paris; 
with the North German 
Lloyd and Hamburg- 
American Steamship 
Lines and Hotel Belle- 
vue-Stratford, Philadel- 
phia. 



ICE CREAM YOKOHOMA 

Work one pound of almond paste with 

one pint of milk and pass through a fine sieve. 

Then beat in a kettle twelve ounces of sugar 

with nine yolks of eggs, then add one quart of 

boiling cream, one-fourth vanilla bean and one 

tablespoonful of tea leaves. Mix the same well 

on a slow fire and just before it starts to boil 

remove the same from fire and add the above 

described almond milk. Then strain the whole through a tamy 

(heavy cheese cloth) let get cold and freeze in a freezer. When frozen 

serve in special out of pulled sugar prepared butterfly designs. 



ICE CREAM AL'IMPERATRICE 

Boil two ounces of rice in water for five minutes, then remove 
the water and add one and one-half pints of milk, one-half vanilla 
bean and boil very well. Then pass through a fine sieve and set 
on ice to cool. 

Beat in a kettle, six yolks of eggs with one-half pound of sugar, 
add a quart of boiling cream and let come to boil, but not boiling, 
then add the above described mixture and let get cold. Then freeze 

38 





Their Afternoon TeAlTpecialtiej 1 



in a freezer. When frozen mix in some maraschino soaked candied 
fruit, which is cut in dice, such as pineapple and cherries. 

STRAWBERRY MOUSSE 
Whip one pint of heavy cream to a froth. Add two and one- 
half ounces of powdered sugar. Dissolve three-fourths ounces of 
gelatine in a little warm water and strain it to the cream, beating 
the same rapidly. Then add one-fourth pint crushed strawberries. 
Fill in moulds and set in shaved ice with salt until it commences to 
freeze. Then dip the mould in warm water and remove the contents 
on a cold dish. Decorate with whipped cream and fresh strawberries. 




e*&^£?%Z 



G. MILHAU 

CHEF DE CUISINE 

TAIT-ZINKAND 
CAFE 

San Francisco, Cal. 

Mr. Milhau learned 
his trade at the Cafe 
Boudoul at Marseilles, 
France. Following this 
he was Chef at the 
Grand Hotel De la Paix 
at Florence, Italy., 
Corning to this country 
he was at the Union 
Club, Boston, the Tour- 
raine Hotel, Boston, the 
Metropolitan Club and 
at the St. Regis Hotel, 
New York City. He 
came west with Mr. 
Emile Bailly to open the 
Fairmont Hotel in San 
Francisco. 



CHAMPAGNE SHERBET 
For one quart of sherbet take as follows: 
The juice of three lemons and half of one orange, 
one-half pint of champagne, sweeten to seventeen 
or eighteen degrees by the syrup scale. Pre- 
pare freezer in the usual way and work the 
sherbet with a wooden spatula until it gets 
solid, then add three whites of egg made into 
an Italian meringue. Serve in champagne 
glasses. 



CHOCOLAT CHANTILLY 

Iced chocolat, sprinkled with chopped dry 
hazelnuts and sweet whipped cream. 



39 







VICTOR HIRTZLER 

CHEF DE CUISINE 

HOTEL 
ST. FRANCIS 

San Francisco, Cal. 

Mr. Hirtzler was 
born in Strasbourg, 
Alsace, Germany, and 
learned his profession 
under Emile Feypell 
in Strasbourg who is 
considered one of the 
finest Chefs in France. 
Air. Hirtzler has been 
in the best hotels in 
France and Germany. 
Coming to the United 
States he started in at 
the Old Brunswick in 
New York City, and 
then at the Waldorf 
Astoria, New York City, 
then at Sherry 's famous 
Cafe, New York City. 
He came to San Fran- 
cisco to open the Hotel 
St. Francis in 1904. 



MAGEDOINE WATER ICE 

Two pounds of sugar, three quarts of 
water, six lemons. Dissolve the sugar in the 
water, then add the grated yellow rind of two- 
thirds, the juice of the six lemons, strain and 
freeze. When frozen add one quart of different 
kinds of fruits, such as small grapes, stoned 
cherries, apricots, strawberries and pineapple 
cut small. The fruits should be soaked in a 
strong kirsch syrup before using, which will 
prevent it from freezing too solid. 

NORMANDY WATER ICE 

Two pounds of sugar, three quarts of water, 
six lemons. Dissolve the sugar in the water, 
and then add the grated yellow rind of two 
lemons and the juice of the lemons and one 
quart of crab apple pulp and one gill of cognac. 
Freeze. 

CARAMEL ICE CREAM 
Boil one and one-half pounds of sugar 
with one pint water until little brown, stir two 
quarts of milk into the sugar and let boil until 
dissolved. Meanwhile mix one pint of milk 
with eight yolks of eggs and add the boiling- 
milk stirring gradually until well mixed. Re- 
move from fire, add one quart of cream and 
freeze. 




40 



Their Afternoon Tea^pecialtiej 1 





ORANGE PUNCH 

Mix the sugar, water, rum and brandy. 
Add the juice of six oranges, the grated peel 
of three, and let all infuse for one hour. Then 
set to cool. When ready to freeze, add one 
small glass of Cherry Bounce. Serve in a 
hollowed out orange. 



LEOPOLD SAUX 

STEWARD 

HOTEL 
GRUNEWALD 

New Orleans, La. 

Mr. Saux is a Grunc- 
wald product. He has 
worked in every de- 
partment in the back of 
this hotel, and is con- 
sidered a very good 
authority in this line of 
work. 




VIRGIN STRAWBERRY CREAM 

To be made with one pint of the pulp of 
strawberry, one pint of cream, one gill of syrup 
and a little vanilla bean, ten ounces of sugar. 
Strain through a very fine sieve and freeze. 




ERNEST 
OTZENBERGER 

CHEF DE CUISINE 

HOTEL DENNIS 

Atlantic City, N.J. 

Mr. Otzenberger was 

formerly Chef for G. 

W. Yanderbilt in Paris, 

London and New York. 



•11 




World Famous Cher/ 1 





TUTTI FRUITTI PUNCH 

Two cups of milk, five yolks of eggs, two 
and one-half eupfuls of cream, three-quarters 
of a cupful of sugar, one-third of a teaspoonful 
of salt, one tablespoonful of vanilla, one and 
three-quarters eupfuls of fruit cut in small 
pieces. Make a custard of the first four in- 
gredients, strain and cool. Add the cream and 
flavoring, then freeze to the consistency of 
mush, then add the fruit and continue to freeze. 
If hard enough, mold and pack in salt and ice 
for two hours. Candied cherries, figs, raisins 
and citron may be used. 



MARTIN GINDER 

CHEF DE CUISINE 

HOTEL GREEN 
Pasadena, Cal. 

Mr. Ginder was ap- 
prenticed in France in 
the best hotels. He 
was at the New York 
Athletic Club, the 
Princeton Club, the old 
Hotel Metropole, Cafe 
Savarin and the Ven- 
dome Hotel, New York 
City. He has also held 
several important posi- 
tions i n the middle west 
prior to taking his pres- 
ent position. 



PUNCH MOS COWITE 

Take four pounds granulated sugar, one 
gallon black tea, (not too strong), add one 
pint rum, and one pint kirschwasser, one grated 
orange, the juice of fourteen lemons and the 
white of two eggs and then freeze. It is very 
appropriate to serve this punch in cocktail 
glasses, decorated on top with fresh fruit. 



*~^77fai&ir ^f^ &&; 




c. 4tf£p*r?v*( { jf&a 



/><?/•< 



E. C. PERAULT 

CHEF DE CUISINE 

PLANTERS HOTEL 

St. Louis, Mo. 
Mr. Perault was born 
in Lyon, France. On 
coming to this country 
was at the Mercantile 
and University Clubs, 
St. Louis, Grand Hotel 
Mackinac, Mackinac, 
Mich.; the Eastman 
Hotel. Hoi Springs; and 
the Antlers, ( lolorado 
Spring . 



42 




Their Afternoon Tea ^pecialwBJ 



PUNCH GRANITE A L'ANANAS 
Take a ripe pineapple, peel, crush well 
and strain. Make a syrup of one pound sugar, 
one pint water, mix pineapple with it and 
freeze. Before serving, pour glass of kirschwasser 
cordial over and serve in sherbet glasses. 



/ ^Z^^CA t f 



JULES DAUVILLKK 

CHEF DE CUISINE 

PALACE HOTEL 
San Francisco, Cal. 
Mr. Dauviller was 
formerly the $10,000 
a year dictator of the 
cuisine i n the home of 
Mr. and Mrs. Harry 
Payne Whitney in New 
York. The Whitneys 
got him from the Grand 
Hotel in Paris. He 
served his apprentice- 
ship in the Cafe de la 
Paix at Marguery and 
the Hotel Chabot at the 
French Capital, before 
taking responsible posi- 
tions with the Hotel 
Riveria at Nice, Italy 
and the Grand Hotel 
at Paris. He succeeded 
to the positi on of 
Chef at the Palace in 
San Francisco upon the 
resignation of Mr. 
Ernest Arbogast. 



SHERBET PARFAIT 
D'AMOUR 

Prepare one quart of 

water, twelve ounces sugar 

and six lemons; make sugar 

and water into a syrup, let 

infuse with the grated rind 
of six lemons add the juice of the lemons and 
strain. Beat the white of two eggs and pour 
into syrup while warm adding a teaspoonful of vanilla flavoring 
extract and freeze. Add while freezing, a wine glass of orange 
juice and one-half wine glass of strawberry juice and just before 
serving pour into it one-half wine glass of rum and a tablespoon 
of Kirschwasser. Serve in sherbet glasses 



JOHN BICOCHI 

CHEF DE CUISINE 

HOTEL PIEDMONT 

Atlanta , Ga. 
Mr. Bicochi learned 
the business under his 
father who was Chef for 
Count Bianchette of 
Italy. Was at Hotel 
Continental, Rome; the 
Bristol, Paris; and the 
Knickerbocker and 
Marie Antoinette, New 
York City. 



^ 



<&: 



43 




World Famouj 1 Cher/ 1 




PINEAPPLE COUPE AU HIRSH 

Preserved pineapple cut in dice not too 
large, flavored with Kirshwasser fill up the 
glass with lemon water ice, whipped cream 
on top. 

MARQUISE CALIFORNIA 
Orange water ice, flavored with cognac, 
mixed with meringue, (beaten white of egg and 

BURGOMASTER *W Med ™ ™ ""^ imitation ° f ste ™ 

CHEF DE CUISINE alld leaVeS ° f SUgar). 

HOTEL FAIRMONT 

San Francisco, Cal. 

Mr. Burgermeister 
was assistant to Mr. 
Emile Baillv, the well 
known Chef of the St. 
Regis, New York City, 
and worked with him at 
the Grand Hotel at 
Monte Carlo, France; 
at the Hotel Adlon, Ber- 
lin, Germany; the 
Frankfurter-hof , at 
Frankfurt, Germany, 
and the Pavilion Royal 
at Paris. He worked 
under Wm. A. Escoffier 
at the famous Ritz- 

Lo'ndom^learn the TUTTI FRUITTI ICE CREAM 

wonderful Ritz-Carlton „, , „ . , .„ . ^^ 

organization. Prepare and finish a vanilla ice cream. Chop 

up very fine six candied cherries, pears, apricots, candied prunes, figs, 
one ounce angelica, candied marrons, place all these in a bowl, season, 
little kirsch, rum, maraschino, mix well. Then add the vanilla ice cream 
and mix well with a wooden spoon for two minutes. Carefully fill 
a quart brick ice cream mould with the cream. Cover both sides 
with lightly buttered paper, then cover it and bury the mould in 
broken ice and rock salt. Let freeze for one hour, unmould on a 
cold dish with a folded napkin and send to the table. 




c sssss 



44 




Their Afternoon Tea^pecialtiej 1 





BEN E. 
DUPAQUIER 

CHEF DE CUISINE 

HOTEL 
ARLINGTON 

Santa Barbara, Cal. 

Mr. Dupaquier's first 
position was in The 
Pendennis Club, of 
Louisville, Ky. Later 
at the Gault House, 
Louisville, the Missouri 
Athletic Club, the Mer- 
cantile Club and the 
New Jefferson Hotel of 
St. Louis; the Jonathan 
Ciub and the California 
Club, Los Angeles and 
the Hotel Maryland, 
Pasadena, Cal 

freeze for thirty m 



MARRON ICE CREAM 
Prepare a vanilla ice cream. Finely chop 
two ounces candied marrons and add to the 
ice cream in the freezer with two tablespoons 
maraschino. Mix well and serve. 



VANILLA ICE CREAM (One Quart) 
Six yolks of eggs, eight ounces powdered sugar, 
one pint fresh milk and one stick vanilla. Place 
the egg yolks and sugar in a small sauce-pan 
and mix thoroughly with a wooden spoon for 
five minutes. Place the cream, milk and 
vanilla into another small saucepan and let 
come to a boil, then immediately pour it into 
the eggs and sugar, little by little, carefully 
mixing with the w r ooden spoon while heating, 
for five minutes, but under no circumstances 
allow it to boil. Remove from the fire, pour 
it into a bowl and allow it to thoroughly cool 
off, remove the vaniJla and strain the cream 
through a Chinese strainer into a small ice 
cream freezer. Place the freezer in a tub, 
see that the freezer is completely buried in 
cracked ice, mix with rock salt, then briskly 
inutes, see that the ice cream is thoroughly firm. 



/{2^ 2f ■ #^£y+*<<**- 



45 




World Famouj 1 Chef^ 





FRENCH VANILLA ICE CREAM 

One and one-half quarts cream are set 
on the fire with one pound of powdered sugar 
and vanilla. When boiling point is reached, 
remove, take one quart of the boiling cream, 
scald one dozen egg yolks, previously prepared. 
Return on fire and heat the whole for four or 
five minutes. Set in cracked ice until cold and 
take half of this mixture for vanilla cream. 
To the remaining, add one-haif pint of straw- 
berry pulp and two ounces sugar. 

ALPS GLORY 
Pick and prepare three pints of ripe straw- 
berries, crush half, sweeten and add a dash of 
cinnamon, let stand for half an hour. Cut six 
slices of milk bread two thirds of an inch thick, 
using only the crumb part of the bread, cut 
with a round pastry cutter about two and one-half inches in diameter, 
and cut these rounds in two through their diameter so as to make 
twelve half rounds. Butter generously on both sides and dry to a 
golden color over a slow fire, place on the serving plates, sprinkle a 
little powdered sugar and cover with the crushed berries. Place a 
thin layer of whipped cream over this, decorate with the other half 
of the strawberries which were left whole and ornament around with 
whipped cream. (The whole berries should be rolled in powdered 
sugar before using.) 



G. R. MEYER 

CHEF 

RECTOR'S 
Chicago, 111. 
With finest hotels in 
Europe, also the Aud- 
itorium, Congress and 
College Inn, Chicago. 



PUNCH AU PARFAIT AMOUR 
Place one quart of water on the fire with two pounds of sugar 
until melted, add a teaspoonful ol orange flower water, strain and 
freeze. When nearly stiff, add the snow of eight whites of eggs, 
mix well and add two pony glasses of Parfait-Amour. 



J?. /% *~&fi»*s 



40 




Their Afternoon Tea^pecialtiej 1 




ICE CREAM A LA BALTIMORE 

Place in a thin basin, six ounces sugar, four 
yolks of eggs, one-half lemon peel and dilute 
with one and one-half pints of boiling cream. 
Thicken the preparation on the fire, stirring 
well. When done, strain through a sieve 
into vessel and stir until cool. Then freeze 
same. After frozen hard, mix one cupful of 
raspberry syrup and then serve with a small 
amount of whipped cream on top. 



ADRIAN DELVAUX 

CHEF DE CUISINE 

HOTEL BALTIMORE 
Kansas City, Mo. 
Mr. Delvaux started 
in at the Grand Hotel 
in Rheims, France, and 
thence to the Bristol 
Hotel in Paris. In 
this country, at the 
Chicago Club, Hotel 
Congress and Annex, 
Chicago and at the 
Auditorium Hotel, 

Chicago. He has been 
at the Hote 1 Baltimore 
for five years, where 
he has made the Balti- 
more famous for its 
cuisine. 



PUNCH A LTMPERIALE 

One pint of strong infused tea, one gill of 
pineapple juice, the juice of two lemons, one- 
fourth gill of brandy, one-fourth gill benedictine, 
six ounces of sugar, two whites of eggs, the rind 
of one orange. Put sugar and all liquids ex- 
cepting the liquor in a pan, heat without boiling 
and strain; when cold add the whites of eggs 
and freeze, then mix in the liquor. Serve in 
glasses, decorate the top with oranges and 
cherries. 



PUNCH VICTORIA 

One pint of water, two whites of eggs, six 
ounces sugar, juice of two lemons, rind of one 
orange, the juice of two, one-half gill southern wine, a little stick 
cinnamon and some brandied peaches chopped very fine. Put sugar, 
water, lemon juice, the orange rind and juice of two oranges and 
stick cinnamon in a pan, heat without boiling and strain. When cold, 
put in the whites and freeze. When nearly frozen, mix in the fine 
chopped brandied peaches, let it freeze more, then mix in the liquor. 
Serve with a nice slice of peach and cherry on top. 



, z^P^Ji- 



a 




SHERBET A' LA'DUSE 
Boil one quart of water with one pound 
granulated sugar for twenty minutes. Cool, 
add the juice of six lemons, three oranges and 
whites of six eggs. Mix thoroughly and strain 
through a cheese cloth and freeze. After 
freezing, add one pony of anisette, one pony 
of maraschino and one pony of sloe gin. Mix 
thoroughly. Set aside for one hour. Serve 
with whipped cream. 



CHARLES 
PIER GIORGI 

CHEF DE CUISINE 

HOTEL ALCAZAR 

St. Augustine, Fla. 
Prior to coming to 
the Hotel Alcazar, Mr. 
Giorgi was at the Hotel 
Walton and the Gilsey 
House, New York City; 
the Bav Shore House at 
City Island, N.Y. ; the 
Hollywood Hote 1 at 
West End, N.J., and 
at the Hotel Kittatinny 
at Delaware Water Gap 
Pa. 



PISTACHIO ICE CREAM 

Pound a half pound of freshly peeped 
pistachio nuts with two gills of cream. Beat 
separately twelve raw eggs with ten ounces 
of sugar, and moisten with a pint of boiling 
milk. Cook on a slow fire stirring all the time 
with a spatula. As soon as the composition 
is cooked, add the pistachio. Take from fire 
quickly, and when cold, put in a pint of cream, 
a little spinach green, just enough to give a 
nice green color, a little orange flour water, strain 
through a fine sieve and then freeze 



V9A/VX)V 3 \M yfvoWv 




L^. 



Kr ~^7ffaz^ir ^p^ -52^y 



MARTIN GINDER 

CHEF DE CUISINE 

HOTEL GREEN 
Pasadena, Cal. 

Mr. Ginder was ap- 
prenticed in France in 
the best hotels. He 
was at the New York 
Athletic Club, the 
Princeton Club, the old 
Hotel Metro pole, Cafe 
Savarin and the Ven- 
dome Hotel, New York 
City. He has also held 
several important posi- 
tions in the middle west 
prior to taking his pres- 
ent position. 



48 




THElRAFTEjgSIOO N^TEA lT PECrALTliTU] 




-> 



X 



EMILE BAILLY, 

CHEF DE CUISINE 

HOTEL ST. REGIS 
New York City, N.Y 
Mr. Bailly prior to 
coming to this country 
served in the very best 
hotels in Europe. He 
left the Grand Hotel 
of Monte Carlo, France 
ten years ago, to come 
to New York and open 
the St. Regis. 



CHAFING DISH SPECIALTIES 

CHAIR DE CRAB AND HUITRES A LA 

A. C. HOFF 

CRAB MEAT AND OYSTERS A LA 

A. C. HOFF 

(A St. Regis Specialty by Mr. E. Bailly, 

Chef, in Honor of Mr. A. C. Hoff) 

Take ten ounces of boiled crab meat and 

cream it and have the sauce very white, also 

one dozen oysters poached in butter, add 

little thickening. Strain the sauce through 

linen and finish off with spinach butter. On 

the other hand peel and select two nice ripe 

tomatoes, cut in dices without mashing them 

too much. Put same on a butter spread platter, 

salt and pepper and put the same in oven, 

drain off before serving. The last minute 

you garnish a chafing dish by placing the crab 

meat in first, the tomatoes in the center and 

the oysters well dipped in spinach butter around 

it and serve hot. 



CHICKEN A LA KING 
Take according to number of persons the quantity of boiled 
young chicken the supremes and fillets mignons of the breasts and 
chop same, put them in a sauce pan with piece of butter and salt 
and let get warm, add enough double cream to cover the meat and 
cook slowly for ten or fifteen minutes and finish off thickening with 
piece of fresh butter, steadily stirring, add little cayenne, peeled 
chopped green peppers and dice mushrooms which have been cooked 
in butter. Mix well and serve in chafing dish and garnish with slices 
of very black truffles. 



49 




SWEETBREADS 

Blanch six nice sweetbreads, trim and 
lard with smoked beef tongue and truffles. 
Place in pan a little vegetable and braise 
to a light brown color. Cut up six shallots 
and one good sized green pepper peeled and 
cut in small squares, saute together with two 
ounces of fresh butter. In about five minutes 
add one demi-tasse full of good sherry and 
one pint of sweet cream, heat contents on 
side of stove slowly; now dilute two tablespoon- 
fuls of rice flour and thicken, let come to boiling 
point slowly keep shaking sauce while cooking 
to prevent it from catching to bottom. Now 
add two ounces more of fresh butter and one- 
half demi-tasse of sherry, have two dozen 
parisienne potatoes boiled, place these in sauce. 
Then place sweetbreads in the chafing dish on 
a nice round piece of toast. Pour the sauce 
gently over sweetbreads, leave a round space 
in the middle of chafing dish and place there 
one large cup of fresh cooked new green peas. 

Place the parisienne potatoes all around the edge of the sweetbreads. 

Sprinkle each sweetbread with a light dash of paprika. Cover and 

serve while very hot. 



JOSEPH STOLTZ 

CHEF DE CUISINE 

HOTEL 
PONCE DE LEON 

St. Augustine, Fla. 

Mr. Stoltz was for- 
merly at the National 
Arts Club, New York 
City; later with the 
Metropole Hotel, New 
York City and the 
Country Club, Detroit, 
Mich 




50 




Their Afternoon TeAlTpecialtiej 1 




G. R. MEYER 

CHEF 

RECTOR'S 
Chicago, 111. 
With finest hotels in 
Europe, also the Aud- 
itorium, Congress and 
College Inn, Chicago. 




CHICKEN LYDIA 

Take the. breast of a nice chicken which 
has previously been boiled in a good spiced 
chicken stock. Cut in julienne (shreds) ten 
ounces of breast, three ounces of fresh mush- 
rooms, washed, cooked and shredded like the 
chicken, one green pepper washed and cleaned 
of its seeds, cut in fine shred and smother in 
butter without obtaining color. Put all these 
ingredients in a sauce pan, moisten with a 
little fresh mushroom and chicken stock and 
heat all together. Then pour to their height 
with sauce supreme and boil for about three 
minutes, season to taste, dress in chafing dish, 
garnish the top with small tender heart or 
bottom of an artichoke previously heated in 
butter and serve hot. 



LOBSTER NEWBERG 

Take two live lobsters weighing about two pounds each, boil in 
salt water with a few spices for about twenty minutes. When cold 
detach the bodies from the tail and cut the latter into slices, put 
them into a sauce pan and add a little hot butter, season well with 
salt and pepper and fry lightly on both sides; moisten with a half 
gill madeira wine and reduce sauce to half of its original amount. 
Then moisten to their height with good cream and boil down to 
three-quarters of the full amount, after which thicken with previously 
made thickening in a small bowl of four tablespoonfuls of raw cream, 
one tablespoonful of Madeira wine, two yolks of eggs, a pinch of 
cayenne, incorporate with lobster, add a little butter, cook without 
boiling, tossing the lobster lightly, then put in a chafing dish and 
serve quickly. 



jp.fi* z^^i^ 



51 




World Famouj 1 Cher/ 1 




E. C. PERAULT 

CHEF DE CUISINE 

PLANTERS HOTEL 
St. Louis, Mo. 
Mr. Perault was born 
in Lyon, France. On 
coming to this country 
was at the Mercantile 
and University Clubs. 
St. Louis, Grand Hotel 
Mackinac, Mackinac, 
Mich.; the Eastman 
Hotel. Hot Springs; and 
the Antlers, Colorado 
Springs. 



SEA FOODS— CHAFING DISH 
Take scalloped oysters, boiled lobster, 
fresh crab flakes and fresh shrimp, put a lump 
of butter in chafing dish with sliced fresh mush- 
rooms; add a little sherry wine; let simmer down 
until mushrooms are done, then put in the shell 
fish. Put the yolks of three eggs in a bowl 
with one and one-half pints cream, season with 
nutmeg, paprika, salt, then mix well and pom- 
same in the chafing dish, keep shaking slowly 
until it becomes thick, add a little sherry wine 
and butter and serve with toast or toasted 
English muffins. 




OYSTERS CREAM SAUCE 
Let four dozen large open oysters boil in 
their own juice about two minutes. As soon 
as they get firm drain them, season with salt, 
cayenne pepper and nutmeg. Put two table- 
spoonfuls of melted butter in your chafing dish 
and a tablespoonful of flour, let this mix well 
on a slow fire, then add hot cream or milk until 
it makes a thick cream sauce. Let this boil 
about five minutes and when ready to serve 
add the oysters and stir in a piece of good 
butter. Serve on toast with chopped parsley. 
A little sherry wine can be added if desired. 

52 



MARTIN GINDER 

CHEF DE CUISINE 

HOTEL GREEN 
Pasadena, Cal. ' 

Mr. Ginder was ap- 
prenticed in France in 
the best hotels. He 
was at the New York 
Athletic Club, the 
Princeton Club, the old 
Hotel Metropole, Cafe 
Savarin and the Ven- 
dome Hotel, New York 
City. He has also held 
several important posi- 
tions in the middle west 
prior to taking his pres- 
ent position. 



WELSH RAREBIT GOURMENT 

Cut some best quality American cheese, old and yellow is the 
best, in firm small pieces. Put this into chafing dish; one pound of 
cheese should be enough for four people. One gill of beer (ale) a 
pinch of red pepper and a small pinch of dry mustard. Stir the 
mixture with a small wire whisk on a full blaze in your chafing dish 
until the cheese is melted and flowing. Lay on a hot serving dish 
two slices of toasted bread. Before pouring the melted cheese on 
the toast add a teaspoonf ul of yellow cornmeal, mix slowly and serve hot. 




^-^^r ^2-^, ^^ 



LOUIS 
LESCARBOURA 

CHEF DE CUISINE 

FT. PITT HOTEL 
Pittsburg, Pa. 

Prior to coming to the 
Fort Pitt Hotel, Mr. 
Lescarboura was Chef 
at the Hotel Marlbor- 
ough, New York City, 
and other prominent 
eastern hotels, and was 
Entremetier at the 
famous "Delmonioo's 
Cafe," New York City. 



CHAFING DISH KNICKERBOCKER 

Meat of a large boiled lobster cut in squares, 
three cooked calf sweetbreads, one green pepper, 
six fresh mushrooms, one pint cream, two 
egg yolks, one ounce pecans, one ounce good 
butter. Heat a piece of good butter in a chafing 
dish and add the pepper and mushrooms, fry 
till lightly brown add the lobster and sweet- 
breads, season with salt and paprika, and a 
little curry powder, pour in a tablespoon of 
brandy and one of sherry, light it and when 
the flame goes out add the cream, mix well 
and let boil for ten minutes. Thicken the 
preparation with the yolks. Remove the dish 
from the fire and add little by little the butter. 
Serve toast separate. 



CRAB FLAKE SUBLIME 
One pint of crab lump, six sliced fresh 
mushrooms, six slices of Virginia ham, two 
egg yolks, two tablespoons of sherry. Fry the mushrooms and ham 
in chafing dish till brown and add the crab flakes, pour in cream, season 
with salt and cayenne pepper, let boil for ten minutes, beat the yolks 
with the sherry and with it thicken the preparation. Lay the slices 
of ham on six toasts, divide the crab meat over ^ ~ 

same and serve. oZ&<^> c&/TrczsL&<y~cvia_^ 



53 





JULES DAUVILLER 

CHEF DE CUISINE 

PALACE HOTEL 
San Francisco, Cal. 
Mr. Dauviller was 
formerly _ the $10,000 
a year dictator of the 
cuisine i n the home of 
Mr. and Mrs. Harry 
Payne Whitney in New 
York. The Whitneys 
got him from the Grand 
Hotel in Paris. He 
served his apprentice- 
ship in the Cafe de la 
Paix at Marguery and 
the Hotel Chabot at the 
French Capital, before 
taking responsible posi- 
tions with the Hotel 
Riveria at Nice, Italy 
and the Grand Hotel 
at Paris. He succeeded 
to the positi on of 
Chef at the Palace in 
San Francisco upon the 
resignation of Mr. 
Ernest Arbogast. 



SCRAMBLED EGGS MAJOR RATHBONE 

(For six persons) 
Two medium green bell peppers cut in 
dices, also four tomatoes, cut same way, place 
a piece of butter the size of an egg in your 
chafing dish and start to heat up, when warm 
add your green peppers and let simmer for a 
few minutes, then add tomatoes, stir the whole 
continuously. Take one dozen fresh eggs well 
beaten and seasoned then pour with the rest 
in chafing dish and the last moment add either 
three dozen half cooked (in butter) California 
oysters or one dozen eastern oysters, and serve 
on slices of toast. 



CRAB FLAKES A LA KING 

(For six persons) 
One and one-half pounds of crab flakes, 
two green peppers cut in dices, butter size of 
an egg; place in chafing dish; when hot put 
your peppers in it and cook for a few minutes, 
gradually add crab flakes. Season well with 
salt, paprika and muscat, mix the whole well 
and add one pint of thick cream; let boil few 
minutes and add little Olorso sherry before 
serving. Serve on toast with a few slices of 
truffles. 



:2^W-^^r 



54 




Their Afternoon Tea jpecialtiej 1 




WILLIAM 
LEON BENZENI 

CHEF DE CUISINE 

HOTEL VIRGINIA 
Long Beach, Cal. 
Mr. Benzeni learned 
his trade at the Hotel 
Metropole in Geneva, 
Switzerland. Afterward 
he was employed at 
Stutgart, Wurtemberg, 
Germany. He was con- 
nected with several 
prominent hotels in the 
East prior to coming 
west to take the posi- 
tion at the Hotel Vir- 
ginia. 



SPAGHETTI— For Luncheon 
Put a package of spaghetti in a gallon of 
boiling water with a handful of salt; cook about 
eighteen to twenty minutes according to the 
brand. Place a small pot on the range with 
a spoonful of clarified butter, drop in a clove 
of chopped garlic, half an onion and a piece of 
ham trimming; when brown put in one quart 
of tomatoes, salt and pepper and a bay leaf; 
reduce to one-half. Drain the spaghetti and 
strain the tomato sauce over and add a piece of 
table butter the size of a walnut, and a pinch 
of nutmeg. Serve hot in a chafing dish with 
grated Parmesan cheese on the side. An 
addition of shredded smoked tongue, button 
mushrooms and rings of stoned olive make a 
variety good for a change. 



¥^h 



fAV 



Y^ 



55 




World Famous Chefj 1 





LOBSTER, MEXICAINE 

Boil three lobsters, take out meat from 
tail and cut into pieces half an inch thick, saute 
in pan with butter; add tomatoes, rice, red 
peppers, simmer about ten minutes; serve in 
chafing dish, after seasoning to taste. Quantity 
sufficient for three persons. 



LOUIS PFAFF 

CHEF DE CUISINE 

NEW WILLARD 
HOTEL 

Washington, D. C. 

Mr. Pfaff was for- 
merly at the following 
prominent New York 
City hotels. The St. 
Denis, The Union 
Square. The Albemarle, 
TheVendome.The New 
Amsterdam; also at the 
Koyal Moskoko at On- 
tario, Canada. 



CRAB FLAKES A LA DEWEY 
Take one pound crab flakes, half pound 
French mushrooms, a few oyster crabs, half a 
green pepper; saute the mushrooms and pepper 
in a little butter, add pint of cream and flakes 
and stew for five minutes, season to taste, 
serve in chafing dish. Quantity sufficient for 
four persons. 



56 




Their Afternoon TeAl/pecialtjej^ 




GERARD 
EMBREGTS 

CHEF DE CUISINE 

CHATEAU 
FRONTENAC 

Quebec, Canada 
Prior to coming to 
America, Mr. Embregts 
was at the Maison- 
LeCIerc, in Belgium; 
and the Hotel St. An- 
toine; the Tavern Ren- 
jeaux, in Belgium, the 
Grand Hotel de L'Em- 
pereur at Ostend, 
Holland, the Berkeley 
Hotel, Hyde Park Court 
( 'luh, also at the Em- 
bassy de Russe, London. 




DESSERTS 

BAVAROIS AUX FRAISES 

Break four yolks of eggs in casserole, two 
whole eggs well beaten; add boiled milk, one 
cup sugar and vanilla flavor. Put on stove 
until it thickens slightly; add few leaves of 
gelatine. Add crushed strawberries and put 
on ice in moulds before serving. 





POIRE MARY GARDEN 
Dress pears on a canape of vanilla ice 
cream and cover pears with a strawberry mousse 



and fine chopped almonds. 



LUCIEN RAYMOND 

CHEF DE CUISINE 

HOTEL CONGRESS 
AND ANNEX 

Chicago, 111. 
Prior to coming to 
this country, Mr. Ray- 
mond was at the Ritz 
Hotelin Paris, the Ritz 
Hotel in London, and 
the Trianon Palace at 
Versailles, France. On 
coming to this country 
he was at the famous 
Ritz-Carlton, New 
York. 



57 




I WORLpl^AMOUj; ChERT^ j jj 





CHAS. A. FREY 

CHEF 

HOTEL 
ALEXANDRIA 

Los Angeles, Cal. 

Mr. Frey was first at 
the Hotel von Konig 
von England in Mini- 
ster; later at the Doni 
Hotel, Cologne; Con- 
tinental Hotel, Paris; 
with the North German 
Lloyd and Hamburg- 
American Steamship 
Lines and Hotel Belle- 
vue-Stratford, Philadel- 
phia. 



STRAWBERRY MOUSSE 
Whip one pint of heavy cream *to a froth. 
Add two and one-half ounces powdered sugar. 
Dissolve three-quarters ounce of gelatine in a 
little warm water and strain it to the cream, 
beating rapidly. Then add one-quarter pint 
crushed strawberries. Fill the moulds and 
set in shaved ice with salt until it commences 
to freeze. Then dip the moulds in warm water 
and remove the contents on a cold dish. Deco- 
rate with whipped cream and fresh strawberries. 



^-^fcr^^ 



W&, 




PUDDING A LA CASTANER 
Have ready greased moulds, ornament the 
bottom with chopped cherries and angelique 
in lines green and red. Cut lad}' fingers the 
size of depth of moulds. Suffuse with curacoa; 
put them round the moulds one-half inch a 
part, then cook four ounces of Farina with one 
quart of milk. When ready mix a pinch of 
salt, lemon, six eggs, four ounces of sugar, 
and a half pint of Apricot pulp and fill up the 
moulds. Serve with strawberry sauce flavored 
w r ith a little brandy. 



58 



ADRIAN DELVAUX 

CHEF DE CUISINE 

HOTEL BALTIMORE 

Kansas City, Mo. 

Mr. Delvaux started 
in at the Grand Hotel 
in Rheims, France, and 
thence to the Bristol 
Hotel in Paris. In 
this country, at the 
Chicago Club, Hotel 
Congress and Annex, 
Chicago and at the 
Auditorium Hotel, 

Chicago. He has been 
at the Hotel Baltimore 
for five years, where 
he has made the Balti- 
more famous for its 
cuisine. 




Their Afternoon TeAlTpecialtiej 1 




ERNEST 
OTZENBERGER 

CHEF DE CUISINE 

HOTEL DENNIS 

Atlantic City, N.J. 

Mr. Otzenberger was 

ormerly Chef for G. 

W. Yanderbilt in Paris, 

London and New York. 



PUDDING A LA ROMANOFF 

Mix in a vessel one pint of Apricot pulp, 
five ounces sugar, one gill of almond milk, and 
a half gill of Kirschwasser. Bring it to twenty- 
two degrees, then strain through a sieve and 
freeze. Mix in as much whipped cream. Have 
a three pint pudding mould packed in ice. 
Coat the inside with strawberry ice cream, 
and fill it in layers, composed of the above 
prepared cream. Between each layer, arrange 
a macedoine of fresh fruit, macerated in Kirsch, 
and some biscuits soaked in maraschino. Let 
the last layer be ice cream. Pack and freeze 
for one hour and a half; unmould and serve 
with a separate sauce made of strawberry ice 
cream, mixing a little Kirsch and whipped 
cream. 



PARFAIT NAPOLEON 
lc<> cream in three different colors, vanilla, strawberry and pistache, 
with whipped cream on top. Serve in glass. 



<„ dfrtf- 



59 




PECHES CARUSO (Peaches Caruso) 
Take four large peaches, cook in syrup and 
when cooked, let get cold. Take out pits and 
fill with pistache ice cream. Close peaches 
up again, cover with cream chantilly in giving 
I them a cone shape. Sprinkle finely chopped 
pistache over top. Put in the ice box for one 
hour and serve on canapies of sponge cake. 



HENRI BERGER 

CHEF DE CUISINE 

FRANKFURTER- 
HOF 

Frankfurt , 
A. M. Germany 
Mr. Berber Han been 
with the following lin- 
tels; Hotel Chatham, 
Paris; the Hermitage at 
Monte Carlo, France; 
che Grand Hotel des 
Thermes, Salsomag- 
giore, Italy; the fa- 
mous Hotel Ritz, Paris, 
prior to coming to the 
Frankfurter-hof. 



BOM BE TOGO 
Vanilla ice cream, powdered macaroons 
and candied cherries cut in dice. Serve Bombe 
with garniture or preserved cherries and syrup 
of same. (Reduce the latter to half) a little 
Bar-le-Duc, and Arrow-root. Put cherries in 
syrup and let freeze. 



J^e^n^ (fU^^L 



1 



11V\ k<j'hitfri* 




HENRI BOUTROUE 

CHEF BE CUISINE 

HOTEL 
SHELBOURNE 
Dublin, Ireland 
Mr. Boutroue was 
formerly with the Clif- 
ton Down Hotel at 
Bristol, England, the 
Queen's Hotel at Leeds, 
England, the Savoy 
Hotel in London; the 
Laugham, London, also 
the Hotel Metropole, 
London. 



GO 




Their Afternoon Tea JVecialtiej* 



***, 



CHARLES 
PIER GIORGI 

CHEF DE CUISINE 

HOTEL ALCAZAR 

St. Augustine, Fla. 
Prior to coming to 
the Hotel Alcazar, Mr. 
Giorgi was at the Hotel 
WalLon and the Gilsey 
House, New York City; 
the Bay Shore House at 
City Island, N.Y. ; the 
Hollywood Hote 1 at 
West End, N.J., and 
at the Hotel Kittatinny 
at Delaware Water Gap 
Pa. 




BOMBE-TRIUNQTJIR 
Prepare four ounces of marrons glace and 
four ounces of Moutarde De Cremona. Chop 
very fine. Work into a stiff paste with a little 
Kummel. Line four bombe moulds with water 
ice; place one layer of strawberry ice cream, 
and in the center of the ice cream, one spoonful 
of the paste. Cover with ice cream and close 
the mould very tightly. Pack in ice and salt 
for two hours. When ready to serve, dip in 
hot water, remove the mould and serve on a 
lace doily. 



VuL% 




COUPE FAVORITE 

Four candied marrons, eight maraschino 
cherries, four brandy figs and two slices of 
pineapple. Cut all in squares, perfume them 
with chartreuse. Place them in four coupe 
glasses, fill up the glasses with fresh peach ice 
cream; decorate the top with whipped cream. 
Tie a blue ribbon at the stern of the coupes and 
serve with a plate of small assorted cakes. 



c 2^<^-"^^ ^^ ^^ , 



LOUIS 
LESCARBOURA 

CHEF DE CUISINE 

FT. PITT HOTEL 

Pittsburg, Pa. 
Prior to coming to the 
Fort Pitt Hotel, Mr. 
Lescarboura was Chef 
at the Hotel Marlbor- 
ough, New York City, 
and other prominent 
eastern hotels, and was 
Entremetier at the 
famous "Delmonico's 
Cafe," New York City. 



61 






WorldFamouj 1 Chefj^J 



OLD FASHIONED COFFEE PARFAIT 
Mix together in a bowl, half and half 
chocolate ice cream and whipped cream and 
shredded ice. Then fill high stem glasses 
and garnish with whipped cream and cherry 
on top. 



Ci/luuP> 



J 



usue^t^ 



WALTER JURENZ 

CHEF DE CUISINE 

HOTEL GALVEZ 
Galveston, Tex. 

Mr. Jurenz, prior to 
coming to this country, 
was with some of the 
finest hotels in Italy, 
France and England. 
He was Chef to Count 
Waldersee and his staff 
to China, the Red Lion 
Hotel at Henley on the 
Thames, England, Roy- 
al Crown Hotel, the 
Belgravia Hotel, and 
the Vienna Cafe, 
London, England. In 
this country, at Hotel 
La Salle, Hotel Con- 
gress and Annex, 
Chicago, and the 
Chicago Yacht Cluh. 




G. MILHAU 

CHEF DE CUISINE 

TAIT-ZINKAND 
CAFE 

San Francisco, Cal. 

Mr. Milhau learned 
his trade at the Cafe 
Boudoul at Marseilles, 
France. Following this 
he was Chef at the 
Grand Hotel De la Paix 
at Florence, Italy., 
Coming to this country 
he was at the Union 
Club, Boston, theTour- 
raine Hotel, Boston, the 
Metropolitan Club and 
at the St. Regis Hotel, 
New York City. He 
came west with Mr. 
EmileBaillytoopenthe 
Fairmont Hotel in San 
Francisco. 



BOMBE NELUSKO 

Line the mould with pralines ice cream; 
fill the inside with mousse of chocolate and freeze. 

Glace Praline — Vanilla ice cream to which 
has been added the following: 

Nine ounces sugar and a sixth of a pint of 
water, cook the sugar to breaking point and 

add two ounces of browned almonds which have been baked 
in an oven; mix well over a fire to give it a golden color. Cool 
off and chop up very fine; add to ice cream. 



62 




G. R. MEYER 

CHEF 

RECTOR'S 
Chicago, 111. 
With finest hotels in 
Europe, also the Aud- 
itorium, Congress and 
College Inn, Chicago. 



SURPRISE PYRAMID-NAPOLITAINE 

Cenoise cake is sprinkled with raspberry 
syrup, cut in shape according to dish. Place 
in the middle of this foundation a pyramid of 
French vanilla ice cream three inches in diameter 
and seven inches high. Along side of this are 
placed two pyramids of strawberry ice cream, 
two inches in diameter and six inches high. 
The three pyramids so formed are covered and 
decorated with vanilla flavored meringue paste. 
On top of each is placed a half egg shell also 
masked and decorated; brown in quick oven. 
Fill the three egg shells with Kirsch and sprinkle 
some all over the pyramid. Set on fire the 
last moment before serving. 



^ 



2^/usie^/ 



1 






/ 



COUPE CIGARETIERRE 

Place some strawberry ice cream in the 
bottom of your glass; fix in a crown with some 
cigaretierre biscuit (Pernod brand). Cut oranges, 
cherries and grapes into dice, moisten in rum 
and curacao; add them to your strawberry 
ice cream and decorate with pistachio ice cream. 




JEAN JUILLARD 

CHEF DE CUISINE 

HOTEL ADOLPHUS 
Dallas, Tex. 
Mr. Juillard was for- 
merly at Cafe Anglais, 
Paris; Hotel Hermi- 
tage, Monte Carlo; Ho- 
tel d'Angleterre, Ven- 
ice; Savoy Hotel and 
Princess Restaurant, 
London; the Plaza, 
Belmont and Astor Ho- 
tels, New York City; 
Hotel La Salle, Rector's 
Cafe and University 
Club, Chicago. 



63 



INTERNATIONAL COOKING LIBRARY 

By the 

World Famous Chefs 

Complete in Ten Volumes 
Vol. No. 1 — Salads and Salad Dressings 

2— Dainty Sweets (Ices, Creams, Jellies and Pre- 
serves) 

3 — Ultra Select Dishes for Afternoon Teas 
4 — Chafing Dish Specialties 

5 — International Dessert and Pastry Special- 
ties 

6 — Bread and Pastry Recipes 

7 — Soups and Consommes 

8 — Fish, Oysters and Sea Foods 

9 — Roasts and Entrees 

10 — Relishes, Garnishings and Finishings 

EACH BOOK COMPLETE 

This is undoubtedly the finest, most complete and most 
select set of books ever published in the culinary line. The 
special dishes of the World Famous Chefs, United States, 
Canada and Europe. Forty-seven contributors. 

Price 50 cents per volume — NET 
Sold by dealers everywhere or mail orders to 

INTERNATIONAL PUBLISHING CO 
Los Angeles, Cal. 

64 



■W& ■ 



LIBRARY JF CONGRESS 




